The best whole-baked carrots

Cooked in herby garlicky olive oil

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The best whole-baked carrots

Name: The best whole-baked carrots
Total time: 1 h
Yield: 4
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

Cooked in herby garlicky olive oil

“Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots ”

Serves 4

Cooks In1 hour

DifficultySuper easy

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Nutrition per serving

Calories 106 5%
Fat 6g 9%
Saturates 0.8g 4%
Sugars 10.5g 12%
Salt 0.70g 12%
Protein 1.7g 3%
Carbs 12g 5%
Fibre 4.7g -

Of an adult's reference intake

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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.