A bunch of Dutch carrots are a great go-to for a side of veggies on the Christmas table. Adding a little sweetness and spice adds to the festive spirit. The recipe is for one bunch of Dutch carrots to feed up to four people, but simply adjust the recipe depending on how many mouths are to be fed.

serves 4

1 bunch Dutch carrots

1½ tablespoons honey, warmed

1 tablespoon Hart’s cider and wine vinegar

1 tablespoon extra virgin olive oil

1 teaspoon mixed spice

½ teaspoon ground cinnamon

¼ cup Torello Farm’s carrot top pesto (or other herb pesto)

Pre-heat the oven to 180°C (160°C fan-forced). Have ready a sheet of foil and a sheet of baking paper, both about 40cm long. Place baking paper on top of the foil sheet.

In a small bowl, combine the honey, vinegar, olive oil and spice.

Trim the tops off the carrots, leaving about 2cm. Reserve ½ cup of young fresh leaves. Wash and rinse carrots well. Pile the carrots lengthways on top of the prepared baking paper in the centre. Pour over the oil and honey mixture. Fold over the longer sides of the baking paper and foil to meet along the centre and fold edges to seal. Then twist or fold the ends to seal and completely enclose the carrots. Transfer to a baking tray seam side up. Bake for 20 minutes. Remove from the oven then carefully open the parcel, there’ll be burst of steam escaping. Spread out the carrots over the baking paper. Return to the oven and roast for about 10-15 minutes, until the carrots are cooked through and lightly golden.

Spread the pesto across base of serving plate. Arrange the carrots on top and pour over any remaining cooking juices. Chop the reserved carrot tops and sprinkle over to garnish.

Serve hot or at room temperature.

Recipe by Fiona Hammond, December 2022