Baby carrots roasted with thyme, hazelnuts and white wine from What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies

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Notes about this recipe

  • Eat Your Books

    Can substitute regular oranges for blood oranges.

  • e_ballad on March 02, 2017

    This was a lovely side dish. I did use regular oranges. I did need a fair bit longer than the cooking time specified as I had baby carrots that were more 'toddler' than 'baby'.

  • Melanie on July 05, 2014

    Cooking instructions are perfect and I liked the idea of using a parcel to cook the carrots in. Needs a warm plate to come out of the oven onto though as the baby carrots cool very quickly. Made a couple of changes - swapping the white wine & blood orange for a dash of cider vinegar & maple syrup. Next time I will try recipe as suggested though - need the right level of sweet & acidity.

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