Dessert

Heritage Carrots with Hazelnut Granola and Caramelized Carrot Purée Recipe

ByBen Miller December 5, 2025December 5, 2025

Introduction

Heritage carrots with hazelnut granola is a delightful dish that combines sweet, tender carrots with a crunchy, nutty topping. This recipe brings together vibrant flavors and textures, perfect for a special side or light vegetarian main.

A white plate with a round base layer of thick orange puree spread into a circle at the center; on top, there are small, whole yellow and orange baby carrots with thin roots scattered, mixed with rough brown crumbled nuts or granola pieces, all covered by a fine layer of yellow grated topping that adds texture and color contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g baby carrots, scrubbed and trimmed
2 tbsp olive oil
2 thyme sprigs
½ tbsp butter
40g honey
50g oats
25g sunflower seeds
25g hazelnuts
100g butter
4 large carrots, sliced into thin rounds
80g mimolette or Red Leicester, finely grated

Instructions

Step 1: Preheat the oven to 160°C (140°C fan/gas mark 3). Melt 100g butter with 40g honey in the microwave for 40 seconds. Toast 50g oats, 25g sunflower seeds, and 25g hazelnuts on a baking tray in the oven for 5 minutes.
Step 2: Remove the toasted oats and nuts from the oven, mix with the melted butter and honey, then return to the oven for 8 minutes. Stir well, then bake for another 8 minutes until the granola is golden and toasted. Season with salt and set aside to cool.
Step 3: Increase the oven temperature to 200°C (180°C fan/gas mark 6). Place baby carrots in foil with a drizzle of olive oil, thyme sprigs, and seasoning. Wrap the foil to form an envelope and bake for 20 minutes or until the carrots are tender.
Step 4: Meanwhile, melt 80g butter in a pan. Add thinly sliced large carrots with 50ml water and gently fry over low heat for about 15 minutes until caramelised and tender. Let cool slightly.
Step 5: Blend the cooked carrots with 25ml water until smooth to make a purée. Season to taste.
Step 6: Melt the remaining 20g butter in a small pan and cook until it turns brown and has a nutty aroma.
Step 7: To serve, spread the carrot purée on two plates. Cut the roasted baby carrots into 2–3 pieces each and arrange on top. Drizzle with the browned butter, sprinkle generously with the hazelnut granola, then finish with a grating of mimolette or Red Leicester cheese and a pinch of sea salt.

Tips & Variations

Use toasted pecans or walnuts instead of hazelnuts for a different nutty flavor.
If mimolette or Red Leicester aren’t available, try a sharp aged cheddar or Gruyère.
The granola can be made up to two days ahead and stored in an airtight container for convenience.

Storage

Store any leftover carrot purée and granola separately in airtight containers in the refrigerator for up to two days. Reheat the purée gently on the stove or microwave, stirring occasionally. The granola is best served fresh or simply sprinkled cold on the reheated purée to retain its crunch.

How to Serve

The image shows a white plate with a round base layer of smooth, orange puree in the center. On top of this puree, there is a mix of small whole yellow and orange baby carrots scattered unevenly. Around and on the carrots, there are small clusters of crumbled brown nuts or granola pieces adding texture. The dish is finished with a dusting of light yellow grated substance sprinkled heavily over the top and slightly around the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, regular carrots can be used but slice them into smaller pieces or roast them a bit longer to achieve similar tenderness.

Is this dish suitable for vegans?

This recipe contains butter, honey, and cheese, so it’s not vegan as written. You can substitute plant-based butter, maple syrup for honey, and a vegan cheese alternative to make it vegan-friendly.