Serve the baby carrots with roasted baby beetroot for a duo of very British antipasti.
Join Extradelicious to unlock Cook Mode
Ingredients
- 600g bunch young carrots
- 200ml extra-virgin olive oil
- 2 tbsp sherry or cider vinegar
- 1 tsp fresh thyme, leaves picked
- 4 garlic cloves, finely sliced
- ½ tsp sea salt
Join Extradelicious to unlock Cook Mode
Method
- Put the carrots in salted water and bring to the boil. Cook until just tender, then drain.
- Toss, while warm, with the other ingredients. Leave for a few hours or overnight
Nutrition
- 378kcals Calories
- 37.2g (5.4g saturated) Fat
- 1.3g Protein
- 9.6g (8.5g sugars) Carbs
- 0.8g Salt
Leave a comment, question or tip