US
vegetarian
1
carrots
© David Loftus

carrots

servings
4
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method


Carrots are brilliant – full of vitamins and extremely good for you. In the last year or so, we’ve been lucky enough to have seen lots of different varieties of carrots available in the shops – long, round, peculiar-shaped, and even some purple ones. My favorite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.

carrots boiled with orange, garlic and herbs

Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavor will be incredible.

Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavors together are one of the coolest things.

roasted carrots with orange, garlic and thyme

Or – just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.

mashed carrots

Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.


• from Jamie's Dinners

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tried this recipe or a similar one? share your tips...
1. by Julie Gayton on Sat 10 Sep 2011 @ 16:39

This is a delicious brussel sprout recipe. Fry 4 or 5 bacon slices. Pour off half the grease. Add water, brussels sprouts, and slice carrots with a potatoe peeler. Let it come to a boil and simmer for about 30 minutes. About 10 minutes before finishing add garlic salt, season salt and pepper to taste. Bon appetit.

2. by Amapola on Sat 06 Aug 2011 @ 15:49

Worst meal ever!!!!!!!!!!!!!!!!!!! I will not recommend this recipe to anyone. I had the recipe book of Jamie O and the recipes there were Ok. But this recipe is really bad. Not bad, really bad, do not waste your time preparing this. In my country we say "hazte la fama y hechate a dormir" and I think it was what Jamie O did. Come on Jamie remove this recipe and add something better please!!!<br /> We laugh a lot though, me and my friend could not believe how bad this dish was, and how we were eating it.

3. by Rod on Sat 30 Apr 2011 @ 10:43

That sounds great! I will try that, maybe with some sweet potatoes! my only problem is that whenever i roast vegetables, they always come out mushy instead of golden brown with a slight crunch! Any tips?

4. by Bettie Rowe on Tue 26 Apr 2011 @ 14:23

Carrots sound wonderful and hopefully will try soon.<br /> <br /> Wish I could attend a "cooking class" of yours, but it might be hard to make it from the United States!!

5. by Jossy on Thu 24 Mar 2011 @ 21:57

Hey Jamie, this is the first recipe of yours that I've tried and i did like it. :)

6. by honorablekate on Sun 15 Aug 2010 @ 21:27

sounds delicious and i kmow it is but i cant do sugar also it costs a fortune for me to heat up an oven just for 10 mins - we dont all have agas! but may try jsut whizzing them up with garlic and a wee orange squeezed.

7. by topspin419 on Sun 03 Jan 2010 @ 03:35

One of the best! not just delicious but also nutritious.

8. by Grace C. Condez on Thu 26 Mar 2009 @ 03:15

i love your recipes

9. by Stan Shah on Sat 20 Dec 2008 @ 20:12

Hello Mr Oliver!

I have tried very much your sprouts, they are no comparison to my "sprouts of fire"

I have attached the recipe so that you can include it in your next book

1x bag of sprouts
1x1kg of curry powder
1x1kg of bungagee rice
1x onion
1x coriander

mix all the above up and strain through a sock and a pair of old tights

serve in a cocktail glass

10. by hannah wellens on Thu 13 Nov 2008 @ 17:44

I started doing the carrot recipe and then I threw in some fresh cranberries I had lying around and went directly to the roasting stage. They were amazing. Hannah.

11. by Richelle Gillett on Sun 14 Sep 2008 @ 05:44

made this once, loved it and now it's become a regular on our menu. thanks for sharing this yummy carrot recipe.

12. by kate on Mon 16 Jun 2008 @ 11:30

I made these carrotts with rack of lamb (best roasted with a sprig of rosemary and some garlic) and some tates!! was absoulutly briliant!!!

13. by Jackie Brown on Thu 27 Mar 2008 @ 21:59

Try boiling carrots with star anise, so simple, so tasty.
By the way, Jamie is the best thing since Delia Smith, to get people cooking well without over complicating everything.

14. by j on Thu 13 Mar 2008 @ 18:41

Terrible. the orange clashes horribly with the sweet carrots, and why sugar? Are the carrots that bad? Look, boil the carrots without the salt, add a good serving of salt (more than you think is healthy), then an olive oil with a strong flavor is the ticket to good carrots. Nothing to throw either. Get basic, get good ingredients and you're done.

15. by angela on Wed 05 Mar 2008 @ 18:52

We made this last night and the 2 year old loved the carrots. Very easy, and tasty. I think baking the carrots after would be a good idea...for next time. Only thing is oranges are like gold in our house...too bad we had to throw so much of it away (maybe we could have candied it for dessert or something...and the broth smelt amazing - any ideas for re-using it?)

16. by Mickie on Tue 05 Feb 2008 @ 16:22

If I only had an orange, I'd make this for lunch! And I need to figure out how to get that little herb garden going. Difficult with light and temp issues. You're a marvel and inspiration! Keep adding the spice! :-)

17. by Brenda on Thu 24 Jan 2008 @ 23:27

Jamie, I love the way you cook. It is so simple, yet it makes everything look so sultry and tempting. I have to say I think your at home show is brilliant.

18. by Miruna on Wed 14 Nov 2007 @ 12:15

Dear Jamie,
This makes a great recipe for my 15 months daughter as well. Thank you for the idea.

19. by Marieta on Wed 13 Jun 2007 @ 21:58

Jamie
O! it sounds wonderfull - the carrot-thing. I am going to try this tomorrow night and will let you know. You make it sound so easy and lovely...Thanks alot.

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