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
    6.0g
    9%
  • Saturates
    0.9g
    5%
  • Protein
    1.7g
    4%
  • Carbs
    11.9g
    5%
  • Sugar
    10.4g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    121
    6%
  • Fat
    6.0g
    9%
  • Saturates
    0.9g
    5%
  • Protein
    1.7g
    4%
  • Carbs
    11.9g
    5%
  • Sugar
    10.4g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

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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