The best whole-baked carrots

Cooked in herby garlicky olive oil
The best whole-baked carrots
The best whole-baked carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 750

    g young bunched carrots, different colours if possible, washed and scrubbed

  • olive oil

  • herb or red wine vinegar

  • sea salt

  • freshly ground black pepper

  • a few sprigs of fresh thyme

  • 3

    cloves garlic, crushed

Directions

Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug 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.

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