Baked heritage carrots

Name: Baked heritage carrots
Yield: Serves 6
Cuisine: British recipes
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

Portion size: Serves 6
Hands-on time 15 min, oven time 1 hour
Difficulty: easy

Vegetarian

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Jason Atherton’s simple yet impressive carrot side dish recipe is perfect served alongside a roast.

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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

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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

Quick wins & tips

Leave the foil off the carrots as they cook if you prefer a more caramelised result.

Cook smarter

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.

Baked heritage carrots

Ingredients

Method

Nutrition

Quick wins & tips

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