Carrots, lemon, rosemary and garlic roasted on a tray

Carrots

Easy ways to transform the humble carrot

Carrots, lemon, rosemary and garlic roasted on a tray

20 mins

Super easy

serves 4

About the recipe

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders.

My favourite 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.


nutrition per serving

102

Calories


4.6g

Fat


2.6g

Saturates


13.7g

Sugars


0.5g

Salt


1.2g

Protein


14.9g

Carbs


3.2g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Dinners

Jamie's Dinners

By Jamie Oliver

Ingredients

500g carrots

salt and freshly cracked black pepper

1 tablespoon sugar

1 knob butter, plus a little extra

1 small handful of fresh herbs

1 orange

a few whole cloves garlic

1 pinch cumin

Method

Carrots boiled with orange, garlic and herbs:

  1. 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.
  2. 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.
  3. 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 flavour will be incredible.
  4. 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 flavours together are one of the coolest things.


Roasted carrots with orange, garlic and thyme:

  1. 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.
  2. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

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Jamie Oliver standing with friends and family while holding a tray with a bombe cake that has sparklers and two oranges.

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