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