Chantenay carrots

[Thunderboxskin]

Not the most interesting of posts but I was wondering if anyone had any ideas of how to do roast/glazed chantenay carrots?

www.bbc.co.uk/food/recipes/christmas_carrots_90489

Tom kerridges recipe is good for any carrots

I do them pretty much the same as 'ordinary' carrots, only difference being I leave them whole rather than cutting into batons. Often you don't need to peel the chantenays and you can leave the heads on but obviously check how clean they are and give a good scrub prior to cooking. I usually par-boil mine for 7-10 mins but then I like them quite soft, I have heard others skip this step if they like them 'al dente'. Then stick into a pre-heated hot oven (180 ish or whatever temp you already have it on for your roast potatos) drizzled with oil, little bit of honey, salt and pepper and maybe a sprig of fresh rosemary or thyme if you are feeling real fancy. Should take about 40-50 mins but depends a bit on how fat they are, the longer thinner ones will catch sooner than the stubby fat ones so keep an eye on them, you can cover with foil if they are browning too much....

I always do them for Christmas dinner. I wash them, trim off the tops and gnarly bits, halve the huge ones, and place on a piece of foil big enough to wrap them into a loose parcel. I grind on some salt and pepper, add some orange juice (freshly squeezed from an orange or 'freshly squeezed' from a bottle) and a drizzle of oil (butter would be nice too). Sprinkle on a little tarragon. Fold up the parcel, place on baking sheet and put at the bottom of the oven in time for them to have a good hour in there as they take ages to cook all the way through.