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  • Seasonal local food recipe No.150: Jamie’s best whole-baked baby carrots

    Posted on June 15th, 2012 charlotte No comments

    We have REAL baby carrots in this week’s veg boxes – not the baby-cut carrots that are heavily marketed in supermarkets as a healthy alternative to junk food.

    Real baby carrots are delectable eaten raw or lightly steamed. They are also delicious roasted, in this simple recipe from Jamie Oliver. He says: “By cooking them first covered by tinfoil, they steam and exchange flavours with the herbs and garlic. Then when you remove the foil they start to roast and sweeten.”

    Serves: 4

    Preparation: 5 minutes
    Cooking: 40-50 minutes

    750g/1lb 10oz young bunched carrots, different colours if possible, washed and scrubbed
    olive oil
    herb or red wine vinegar
    sea salt and freshly ground black pepper
    a few sprigs of fresh thyme
    3 cloves of garlic, crushed

    Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good glug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves.

    Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

    Baby carrots with lemon and thyme
    Summer carrots, herb sauce

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