Baked heritage carrots
-
Easy
- April 2014
-
Serves 6
-
Hands-on time 15 min, oven time 1 hour
Jason Atherton’s simple yet impressive carrot side dish recipe is perfect served alongside a roast.
-
Vegetarian recipes
- Calories
- 75kcals
- Fat
- 2.3g (0.4g saturated)
- Protein
- 1g
- Carbohydrates
- 12.6g (11.7g sugars)
- Fibre
- 5.3g
- Salt
- 0.3g
Ingredients
- 1kg heritage carrots, scrubbed, halved lengthways if large
- Sprinkling rock salt
- 2 fresh thyme sprigs, plus extra to garnish, leaves picked
- 1 bay leaf
- Vegetable oil for drizzling
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Bring a large pan of lightly salted water to the boil and add the carrots. Simmer for 2-3 minutes, then drain.
- Put the carrots in a roasting tin with the rock salt and herbs, then drizzle with oil. Cover the tin and seal with a sheet of foil, then bake for 30-40 minutes until tender. Season again to taste, if necessary, then serve sprinkled with the extra thyme leaves.
delicious. tips
Leave the foil off the carrots as they cook if you prefer a more caramelised result.
Heritage carrots come in purple, red, yellow and black, which is how carrots used to be before Dutch growers developed a uniform orange variety, supposedly in honour of their national colour. The heritage varieties are coming back into fashion and can be found in farmers’ markets and from suppliers such as natoora.co.uk.
Rate & review
Rate
Reviews
Save recipe
Carrot recipes
Brown-butter carrots with pistachios and dill
”Brown butter is made by cooking butter until the milk solids in it have caramelised,...
-
Easy
-
0
Save recipe
Spice-roasted carrots with paneer and sesame
James Ramsden’s spicy vegetarian recipe uses paneer and carrots for a budget-friendly, easy-to-make meal –...
-
Easy
-
0
Save recipe
Christmas trimmings, sides and sauces
Roasted carrots with apple balsamic vinegar
Balsamic vinegar and muscovado sugar are the magic ingredients in this roasted carrots recipe. If...
-
Easy
-
0
