Lunch

The best whole-baked carrots

July 14, 2017

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

Serves: 4
Cooks In: 1 hour
Difficulty: Super easy

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

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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