Dinner

Heritage Carrots with Hazelnut Granola and Caramelized Carrot Purée Recipe

ByCleo Brixton January 25, 2026January 25, 2026

Introduction

Heritage carrots with hazelnut granola is a delightful dish that combines sweet roasted carrots with crunchy, nutty granola and a rich carrot purée. This recipe offers a perfect balance of textures and flavors, making it an impressive yet approachable option for a special meal.

The dish is served on a white round plate with a thin dark rim, set on a white marbled surface. At the bottom, there is a smooth, thick orange-colored puree spread in a circular shape. On top of this, there are small pieces of crunchy brown clusters and thin, long baby carrots in shades of yellow and orange, scattered in a loose pile. The carrots have thin roots attached and are intermixed with bright yellow grated shreds that look like cheese, sprinkled generously over the dish, giving it a textured and vibrant look. 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 about 40 seconds until combined.
Step 2: Spread 50g oats, 25g sunflower seeds, and 25g hazelnuts evenly on a baking tray. Toast them in the oven for 5 minutes.
Step 3: Remove the tray and stir the toasted nuts and seeds with the melted honey butter mixture. Return to the oven for 8 minutes.
Step 4: Stir the granola well and return to the oven for another 8 minutes until it turns golden and toasted. Season with salt and set aside to cool. This granola can be made up to two days ahead and stored in an airtight container.
Step 5: Increase the oven temperature to 200°C (180°C fan/gas mark 6). Place the baby carrots in a piece of foil with a drizzle of olive oil, thyme sprigs, and a pinch of seasoning. Wrap the foil into a sealed packet and bake for 20 minutes or until the carrots are tender.
Step 6: Meanwhile, heat 80g butter in a pan over low heat. Add the sliced large carrots and 50ml water. Gently fry until the carrots start to caramelize, cooking for about 15 minutes until they are deeply colored and soft.
Step 7: Remove from heat and let the carrots cool slightly. Blend them with 25ml water until smooth to create a carrot purée. Season to taste.
Step 8: Melt the remaining 20g butter in a small pan and cook until it turns brown and smells nutty; this will be your brown butter.
Step 9: To serve, spread the carrot purée onto plates. Cut the roasted baby carrots into two or three pieces each and arrange them on top.
Step 10: Drizzle the brown butter over the carrots, sprinkle generously with the hazelnut granola, and finish with a grating of mimolette or red leicester cheese and a pinch of sea salt.

Tips & Variations

If you can’t find heritage carrots, use any fresh, firm carrots and adjust cooking times accordingly.
Swap sunflower seeds for pumpkin seeds or walnuts for a different nutty flavor in the granola.
For a vegan version, replace butter with coconut oil and use a vegan cheese alternative.
Make the granola in larger batches to enjoy as a snack or sprinkled over other dishes.

Storage

Store the hazelnut granola in an airtight container at room temperature for up to two days. The roasted baby carrots and carrot purée are best served fresh but can be refrigerated separately for up to two days. Reheat gently over low heat to preserve texture and flavor.

How to Serve

The dish is arranged on a white plate with a thin dark rim, placed on a white marbled surface. The base layer is a smooth, thick orange puree spread in a roughly circular shape. On top of that, there is a layer of small, thin yellow baby carrots arranged both horizontally and diagonally, adding a delicate texture. Scattered throughout are clusters of crunchy, brown nut pieces giving a rough texture. The entire dish is topped with fine shreds of pale yellow cheese, spread unevenly to cover most of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can make the granola up to two days in advance and store it in an airtight container. The purée and roasted carrots are best made on the day of serving for optimal freshness and texture.

Can I use a different cheese if I don’t have mimolette or red leicester?

Absolutely. Choose a cheese with a strong flavor and good melting qualities, such as aged cheddar or gouda, to complement the sweetness of the carrots and the crunchy granola.