Jamie Oliver

The best whole-baked carrots

Cooked in herby garlicky olive oil

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The best whole-baked carrots

Serves 4
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
  • Calories
    121
    6%
  • Fat
    6g
    9%
  • Saturates
    0.8g
    4%
  • Protein
    1.7g
    4%
  • Carbs
    12g
    5%
  • Sugars
    10.5g
    12%
  • Salt
    0.70g
    12%
  • Fibre
    4.7g
    -

Of an adult's reference intake

Cook with Jamie
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Cook with Jamie

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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
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Method

  1. 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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Nutrition per serving
  • Calories
    121
    6%
  • Fat
    6g
    9%
  • Saturates
    0.8g
    4%
  • Protein
    1.7g
    4%
  • Carbs
    12g
    5%
  • Sugars
    10.5g
    12%
  • Salt
    0.70g
    12%
  • Fibre
    4.7g
    -

Of an adult's reference intake