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!

Nutritional Information (amount per serving)

Calories
121kcal
Carbs
11.9g
Sugar
10.4g
Fat
6.0g
Saturates
0.9g
Protein
1.7g

Serves 4   Approx time: 60   Difficulty: super easy

Ingredients

  • 750 g young bunched carrots, different colours if possible, washed and scrubbed
  • olive oil
  • herb or red wine vinegar
  • sea salt
  • freshly ground black pepper
  • a few sprigs of fresh thyme
  • 3 cloves garlic, crushed
 

Method

Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug 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.



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