Baked heritage carrots

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

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.

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine