Ingredients: 325g baby carrots, 3 cloves garlic, thyme, red wine vinegar, olive oil, sea salt, freshly ground black pepper.
Wash or peel the carrots and cut into quarters. Place the carrots in a bowl with 3 crushed cloves of garlic, a sprinkling of thyme, glug of olive oil and a splash of red wine vinegar.
Season the carrots and mix together. Place in an oven proof dish and cover with tinfoil.
Cook for 30-40 minutes until soft then remove the tin foil and cook for a further 10/15 minutes until golden and caramelised – serve!
This is, without doubt, the best tasting carrots I’ve ever had!!
“The Best Whole Baked Carrots” really does live up to it’s name! This dish is extremely easy to prepare and cook and tastes amazing.
The carrots work really well with a hint of garlic and the caramelised garlic chunks are a tasty addition. The red wine vinegar gives a background acidity and kick that offsets the sweetness of the carrots.
The only reason I’m not giving this dish a 5 star rating is simply the fact that it’s a side dish – there’s a limit to my excitement when it comes to carrots!
That said, I’m definitely a convert to carrots cooked like this and think it might just replace all my carrots in the future – please give it a go, trust me you’ll thank me (well Jamie Oliver at least).