Tuesday, May 19, 2009

The Best Whole Baked Carrots

This is another Jaime Oliver recipe. This one couldn't have been any easier to prepare and had a great presentation. This is a perfect side dish for roast chicken. The only thing I would do differently next time is peel the carrots. I would prefer my carrots be just a tad softer and thought leaving the skin on gave them a slightly tough exterior. Otherwise, these carrots caramelize beautifully which brings out the wonderful natural sweetness of the carrot.

The Best Whole Baked Carrots

• 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.

Source: Jaime Oliver, Cook with Jaime, Hyperion 2007.


Carrie said...

I have some whole carrots I bought but wasn't sure for what. This will be a PERFECT way to use them up.

Joelen said...

what a great way to use whole carrots! they are often cheaper at the store and now I have a reason to use them whole!

Sippity Sup said...

Whole Baked Carrots are a wonderful way to enjoy carrots. Thanks for the inspiration. GREG at SippitySup

My Carolina Kitchen said...

I'm not a big carrot fan but I could really go for these. They look fabulous.

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Melissa said...

This looks so simple and delicious!