the best whole-baked carrots

servings
4

method

I love cooking any type of carrot in this way. By cooking them first covered by tinfoil, they steam and exchange flavors 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.

• from Cook With Jamie

ingredients

• 750g/1lb 10oz young bunched carrots, different colors 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

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tried this recipe or a similar one? share your tips...

1. by hollyheat on Mon 09 Apr 2012 @ 19:16

I tried this with baby carrots and my husband remarked at heast 2 times how delicious they were. I threw in 2 tsp of honey because they were peeled and bagged carrots, so they had lost a bit of their sweetness. However the garlic and thyme and seasoning really made the dish!

2. by dick on Wed 22 Jun 2011 @ 07:08

I love these with dill instead of thyme. Just seems to go better to my taste. One of my favorite veggie dishes.

3. by jenny on Thu 09 Apr 2009 @ 17:27

Thanks, Jamie. I am having a lot of people, with teens, over for Easter dinner (at least a lot for me) and will be out of town the two days before. Along with the carrots, I am also roasting asparagus (faster of course), and these carrots I can prep ahead, along with my frozen dessert and other sides and starters. With my window grown thyme, and our ham, they should go well with the rest of the meal, and not be too tricky. They will be in the pan, and I only have one oven, so I need to be able to slide lots in, too!

4. by Belle on Tue 17 Feb 2009 @ 09:32

I make these all the time, and use what ever herbs I have, if i am cooking lamb i usually use a bit of rosemary and garlic in with my carrots - just as beautiful!....... everyone of our friends that has had these when they come for dinner falls in love!!!

Thanks Jamie.......

5. by Rajusgirl on Fri 23 Jan 2009 @ 06:27

Thanks Jamie, you have done it again! My husband will eat those for lunch today (without curry !!!)

6. by joan mcnamara on Wed 17 Sep 2008 @ 19:00

love to cook

7. by Anja on 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...

8. by nausheena ashraf on 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

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