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

Easy
April 2014

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

Nutrition: per serving

Calories: 75kcals
Fat: 2.3g (0.4g saturated)
Protein: 1g
Carbohydrates: 12.6g (11.7g sugars)
Fibre: 5.3g
Salt: 0.3g

Nutrition: per serving

Calories: 75kcals
Fat: 2.3g (0.4g saturated)
Protein: 1g
Carbohydrates: 12.6g (11.7g sugars)
Fibre: 5.3g
Salt: 0.3g

Save recipe

Save recipe Print

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

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.

Fancy getting a copy in print?

Subscribe to our magazine