A guide to chantenay carrots

If you’re on the hunt for a tasty yet super simple accompaniment to a steak or roast dinner that’s a little more impressive than boiled veg, chantenay carrots are perfect. Sweet, crisp and tasty, they’re ready in about 45 minutes with minimal prep.

Find out more about chantenay carrots in our butcher’s guide, from prep to cooking.

What are chantenay carrots?

Chantenay carrots are a sweet and small variety of carrots. Named after the Chantenay of France, where they were developed, they were hugely popular throughout the 1900s, before falling out of favour.

But in recent years, they’ve had quite the resurgence. You’ll find them on high-class menus around Europe, and they’re even a favourite of many Michelin-starred and celebrity chefs.

Chantenay carrots can be eaten raw or more commonly roasted for a delicious side to a meal.

How to prepare chantenay carrots

Chantenay carrots are super simple to prepare. Firstly, wash off any soil, then scrub the outside of the carrot to make sure there’s nothing remaining.

Some people like to remove the stalk, but it’s really the chef’s choice. To remove, you can simply slice off the top. To keep the top, use a sharp knife and score around the stalk, then use a small spoon to prize it out.

Once your carrots are prepped, you need tomake the glaze. There are plenty to choose from but a honey or garlic base is some of the best.

For a simple roast, oil, salt and pepper will work well.

How do you cook chantenay carrots?

It’s best to roast chantenay carrots. Avoid boiling as this will impact the flavour and texture.

How long to roast chantenay carrots?

Preheat your oven to 190°C. Once hot, roast the carrots for 30 to 35 minutes until tender.

Do you peel chantenay carrots?

No, the skin of chanteney carrots improves the flavour and gives them their unique texture. All you need to do is scrub the carrots and make sure they’re thoroughly clean.