“Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots ”
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
Method
- 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.
Source: Jamie Oliver
