The best whole-baked carrots

Baked Carrots

Serves 4

  • 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

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.

Nutritional Information

The best whole-baked carrots

Cooked in herby garlicky olive oil

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Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots
Serves 4
1h
Super easy
Method

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 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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Nutritional Information Amount per serving:
  • Calories 121 6%
  • Carbs 11.9g 5%
  • Sugar 10.4g 12%
  • Fat 6.0g 9%
  • Saturates 0.9g 5%
  • Protein 1.7g 4%
Of an adult's reference intake

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