Sweet, crunchy, and tender, these simple roasted Chantenay carrots make an elegant side dish or a flavorful topping for hummus. A drizzle of pomegranate molasses balances the sweetness of the carrots with a hint of tangy fruitiness. Not to mention you can make them in the air fryer or oven in 20 minutes, so quick and healthy!
For most of the year, I am not a fan of eating carrots on their own. They get added to soups or stews and I really like bulking up my chicken meatballs or my Wagyu beef meatballs with grated carrots. But a few years ago I started making these roast Chantenay carrots during the winter holidays, they are such a welcome bright addition to cozy meals or roasts. Everyone absolutely adores them! They are sweeter and not so earthy compared to the regular carrots.
What you’ll love about this recipe
- Simple yet Elegant: These roasted Chantenay carrots are quick to make but look and taste like a gourmet dish.
- Healthy and Versatile: Packed with antioxidants (don’t peel those bright colorful skins) and bursting with natural sweetness, they’re perfect as a side for a roast dinner or just a light lunch next to a dip or hummus.
- Customizable Flavors: This is where you want to be creative and just be liberal with your favorite seasonings.
- Crowd-Pleaser: My small family love them, they’re sure to impress your family dinners or gatherings.
Watch how to make roasted chantenay carrots
Ingredients you’ll need
- Chantenay carrots – they are a heirloom carrot that originate from France (hence the name), but they are grown in the UK and I find them in the UK supermarkets from just before Christmas all the way through to February. They come in different colors, from buttery white, orange, a bright almost fuchsia color to purple.
- Olive oil
- Salt
- Garlic powder – you can use fresh garlic but in my opinion it will be a little too overpowering and you want to taste those beautiful sweet carrot flavors.
- Peri-peri seasoning – my obsession with this slightly smoky and a tad spicy but herby seasoning is still strong. Feel free to swap for Italian seasoning or just black pepper.
- Fresh rosemary (optional) to garnish.
- Pomegranate molasses to drizzle.
How to make roasted chantenay carrots (step-by-step)
Time needed: 30 minutes
Sweet, crunchy, and tender, these simple roasted Chantenay carrots make an elegant side dish or a flavorful topping for hummus.
- Prep the Carrots:
Wash the Chantenay carrots thoroughly, ensuring no dirt or grit remains. Trim the root ends and pat them dry with paper towels.
- Season the carrots:
Preheat your air fryer or oven to 200°C (392°F). In a large bowl, toss the carrots with olive oil, salt, garlic powder, and your chosen seasoning (I use peri peri, but Italian seasoning works too).
- Roast the carrots:
Arrange the carrots on an air fryer rack or on a parchment-lined oven tray with a rack above it. Roast for 20 minutes until caramelized and slightly wrinkled.
- Assemble the dish:
Transfer the carrots to a serving dish or on top of a plate or bowl with hummus. Drizzle with pomegranate molasses and garnish with fresh rosemary if desired. Serve warm or cold.
Pro Tips
- Clean and Dry Thoroughly: Clean them well, because you don’t want to get grit in your teeth, that will spoil the experience. Pat them dry to help caramelizing instead of steaming.
- DO NOT PEEL THE SKINS! – they are packed with beautiful antioxidants. So good for you!
- Even Roasting: Spread the carrots in a single layer to get them caramelized evenly.
- Watch the Time: Check the carrots after 15 minutes to prevent over-roasting, especially in an air fryer.
Nutritional benefits
Of course the carrots are a source of beta carotene, minerals, antioxidants and fiber, which is why this dish is such a wholesome nourishing option. Feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with roasted chantenay carrots
- Butter Bean Hummus: Spread butter bean hummus on a plate and top with roasted Chantenay carrots, it makes a stunning appetizer or lunch.
- Yogurt bowls: Spoon Greek yogurt or labneh, top with carrots and drizzle some chili oil, Delish!
- Grain Bowls: Add the carrots to my quinoa salad or make the barley filling from my stuffed butternut squash with feta.
- Salad: Add them to a warm salad with greens and a drizzle of yogurt tahini dressing.
- Holiday Side Dish: Serve alongside roasted turkey or my roasted chicken coq au vin inspired , beef or pork or place them atop a creamy pile of mash potatoes with a few spoonfuls of garlic olive oil (or butter) dressing.
variations and substitutions
- VEGAN: This recipe is vegan, so if you are here for the flexitarian recipes, I hope I’ve scored brownie points with this one!
- Seasonings: Get creative with seasonings like sumac, za’atar, or even garam masala because these sweet carrots can carry flavor so well!
- Sweetness: Swap pomegranate molasses with balsamic glaze or just a little honey or maple syrup.
- Add Texture: Sprinkle with toasted nuts, like pistachios or almonds, or even crispy bacon or onions.
These roasted Chantenay carrots are a perfect blend of simplicity and sophistication. Their sweet, caramelized flavors paired with the tangy pomegranate molasses make such a versatile and delicious dish! I hope they will become a favorite on your table too, and not just for winter holidays but for Sunday roast too.
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recipe FAQ
Yes, but adjust the cooking time as regular carrots are larger and may need to be cut in batons or smaller pieces.
Balsamic glaze or maple syrup works well. Or honey mixed with a little balsamic vinegar. Honey roasted carrots are also so yummy, although the Chantenay carrots have already such lovely sweetness.
Yes, they won’t be as crunchy, but they are nice even cold.
You can store them in the fridge for up to 3 days. Then you can add them to another dish, like a stew or a curry, or you can top a salad, grains or a dip with them.
Roasted Chantenay Carrots
Ingredients
- 800 g Chantenay carrots
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tsp peri-peri seasoning or Italian seasoning or sumac for variation
- fresh rosemary to garnish, optional
- 2 tbsp pomegranate molasses to drizzle, optional
Instructions
Prep the Carrots:
- Wash the Chantenay carrots thoroughly, taking care to remove all the grit or dirt. Trim the root ends and pat them dry with paper towels. No need to peel the skins.
Season:
- Preheat your air fryer or oven to 200°C (392°F). In a large bowl, toss the carrots with olive oil, salt, garlic powder, and peri peri seasoning.
Roast:
- Arrange the carrots on an air fryer rack or on a parchment-lined oven tray with a rack above it. Roast for 20 minutes until caramelized and slightly wrinkled.
Finish:
- Transfer the carrots to a serving dish or on top of a plate or bowl with hummus. Drizzle with pomegranate molasses and garnish with fresh rosemary if desired. Serve warm or cold.
Video
Notes
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