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Preheat the oven to 220°C/425°F/ Gas Mark 7. Place the Chantenay carrots and shallots in a large roasting tin with the oil and toss to coat.
Roast in the oven for 10 minutes, then remove and stir in the marmalade, making sure the vegetables are well coated.
Return to the oven and cook for a further 10 minutes or until the vegetables are soft and tinged golden at the edges.
Season and serve immediately.
Preheat the oven to 220°C/425°F/ Gas Mark 7. Place the Chantenay carrots and shallots in a large roasting tin with the oil and toss to coat.
Roast in the oven for 10 minutes, then remove and stir in the marmalade, making sure the vegetables are well coated.
Return to the oven and cook for a further 10 minutes or until the vegetables are soft and tinged golden at the edges.
Season and serve immediately.
15 minutes
Serves 18-22 scones
