The best whole-baked carrots

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The best whole-baked carrots

Yields1 Serving
 1lb carrots, washed and scrubbed
  olive oil
  herb or red wine vinegar
  sea salt and freshly ground black pepper
  a few sprigs of thyme
  3 cloves of garlic, crushed
1

Preheat your oven to 400°F.

2

Toss your carrots with a good glug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves.

3

Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.

4

Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

Ingredients

 1lb carrots, washed and scrubbed
  olive oil
  herb or red wine vinegar
  sea salt and freshly ground black pepper
  a few sprigs of thyme
  3 cloves of garlic, crushed

Directions

1

Preheat your oven to 400°F.

2

Toss your carrots with a good glug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves.

3

Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.

4

Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

Notes

The best whole-baked carrots
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