The best whole-baked carrots
I love cooking any type of carrot in this way. By cooking them first covered by tinfoil, they steam and exchange flavours with the herbs and garlic. Then when you remove the foil they start to roast and sweeten. A really simple method but one that gives incredibly delicious results!Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good glug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.
Comments
Jan [Visitor]
Wed 07 May 2008 @ 09:25
Try pouring some honey or maple syrup on them kids adore it!
nausheena ashraf [Visitor]
Sat 10 May 2008 @ 22:38
Jamie
u cook great and seeing u makes one feel that being young doesnt means that one cant cook. it's actually anyone can cook if u really have love for what u do with what u have and for the ones u want to cook for. keep going
u cook great and seeing u makes one feel that being young doesnt means that one cant cook. it's actually anyone can cook if u really have love for what u do with what u have and for the ones u want to cook for. keep going
Anja [Visitor]
Sat 19 Jul 2008 @ 10:37
Simple and delicious! That's what I do like about these recipes. They are not complicated, you can use this on daily base (believe me, I'll never cook my carrots again). Gonna try the cauliflower with almonds today...
Comments are closed for this post.
rate
166 votesserves 4
ingredients
750g/1lb 10oz young bunched carrots, different colours if possible, washed and scrubbed
olive oil
herb or red wine vinegar
sea salt and freshly ground black pepper
a few sprigs of fresh thyme
3 cloves of garlic, crushed
olive oil
herb or red wine vinegar
sea salt and freshly ground black pepper
a few sprigs of fresh thyme
3 cloves of garlic, crushed
more veggies
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