Baked heritage carrots
- Portion size: Serves 6
- Hands-on time 15 min, oven time 1 hour
- Difficulty: easy
Jason Atherton’s simple yet impressive carrot side dish recipe is perfect served alongside a roast.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 75kcals Calories
- 2.3g (0.4g saturated) Fat
- 1g Protein
- 12.6g (11.7g sugars) Carbs
- 5.3g Fibre
- 0.3g Salt
Leave a comment, question or tip