The best whole-baked carrots
Cooked in herby garlicky olive oil
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
Nutrition per serving
-
Calories 106 5%
-
Fat 6g 9%
-
Saturates 0.8g 4%
-
Sugars 10.5g 12%
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Salt 0.70g 12%
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Protein 1.7g 3%
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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.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
