Baked Carrots with Cheddar and Hazelnuts

Cook time 45 Minutes
Servings 4 as a side


2 bunches of dutch or heirloom carrots
2 tbs. olive oil
2 sprigs thyme
2 tbs. caramelised balsamic vinegar (or any balsamic of your liking)

1 cup freshly grated mature cheddar
½ cup hazelnuts toasted and skins removed.
2 sprigs of parsley, finely chopped
Salt & Pepper

Baked Carrots with Cheddar and Hazelnuts


Pre heat the oven to 180C.

Clean and remove the tops of the carrots. Line up evenly on a large baking tray and drizzle with oil. Season with salt and pepper and add the thyme. Bake in the oven for 10 minutes before adding the vinegar and cook for a further 5 minutes.

Arrange in a pile on a serving dish and sprinkle over the cheddar cheese, hazelnuts parsley.