In the heart of the fall season, we look forward to the earthy sweetness of local carrots freshly pulled from the ground—especially when they’re small, tender, and bursting with flavour. This simple yet elegant side dish brings those seasonal carrots to life with a glossy glaze made from our house-made Spicy Nasturtium Pepper Jelly. The result? A vibrant, sweet-and-spicy dish that’s as beautiful on the table as it is easy to pull together.
Roasting the carrots brings out their natural sugars, while the pepper jelly adds a floral heat and subtle tang, finished off with a bright splash of lemon. It’s a side dish that feels special enough for a holiday table but is quick enough for a weeknight dinner. Serve them as-is on a simple white platter to let the colours shine, or dress them up with chopped parsley or Culinary Sprinkles.
Roasted Carrots with Spicy Nasturtium Pepper Jelly
Roasted Carrots with Spicy Nasturtium Pepper Jelly
A simple, show-stopping side featuring flavours from our Garden Preserves Collection.
🥕 Roasted Carrots with Spicy Nasturtium Glaze
INGREDIENTS:
• 1 bunch small to medium sized carrots, trimmed, scrubbed and cut in half
• Olive oil
• 2 tbsp Spicy Nasturtium Pepper Jelly
• Salt & pepper
• A squeeze of fresh lemon juice
• Cracked black pepper
HOW TO:
Pre-heat oven to 400°F (200°C)
1. Toss carrots in olive oil, salt, and pepper.
2. Lay in a roasting pan and roast for 25–30 minutes
3. While carrots are roasting, melt the pepper jelly (in the micro or in small pot on the stove-top) and mix in the lemon juice along with a pinch of cracked black pepper
4. Brush jelly/lemon mixture over the carrots in the last 5 – 8 minutes of roasting. Continue to roast carrots, turning once, until they are tender-crisp.
6. Remove from oven and lay on a serving platter. Garnish with chopped parsley or Culinary Sprinkles
CULINARY TIPS: Other ways to use our Spicy Nasturtium Pepper Jelly:
• This versatile jelly isn’t just for vegetables—spread it over goat cheese or brie for a quick appetizer,
• Stir it into pan sauces for chicken or pork, or brush it onto grilled shrimp or tofu for a fiery-sweet glaze.
• Pepper jelly is the secret weapon in vinaigrettes or as a finishing drizzle over grain bowls.
