Jamie Oliver Honey Roasted Carrots Recipes

THE ULTIMATE CARROTS

The ultimate carrots image

I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.

Provided by Jamie Oliver

Categories Sides Vegetables Aussie Christmas Christmas Sunday lunch Thanksgiving Fruit

Time 40m

Yield 12

Number Of Ingredients 5

Ingredients

1.5 kg carrots, use heritage ones if you can find them
2 clementines
1 tablespoon red wine vinegar
1 large knob of unsalted butter
½ a bunch of fresh thyme

Steps:

Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don't worry, this recipe will work however you prep them so just get them ready your favourite way.
Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.

Nutrition Facts : Calories 54 calories, Fat 2.1 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 7.4 g sugar, Sodium 0.30 g salt, Fiber 3 g fibre

THE BEST WHOLE-BAKED CARROTS

The best whole-baked carrots image

Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots

Provided by Jamie Oliver

Categories Sides Cook with Jamie Vegetables Christmas Dinner Party Father's day Mother's day

Time 1h

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 106 calories, Fat 6 g fat, SaturatedFat 0.8 g saturated fat, Protein 1.7 g protein, Carbohydrate 12 g carbohydrate, Sugar 10.5 g sugar, Sodium 0.70 g salt, Fiber 4.7 g fibre

HONEY ROASTED CARROTS

Honey Roasted Carrots image

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g

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