Baked herby carrots recipe
Make the most of this season's stunning tendersweet carrots - this simple side dish sees them tossed with fragrant garlic, a bay leaf and some seasoning, before being topped with dots of butter, wrapped up in a parcel and baked.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 88 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 450g (1lb) tendersweet carrots, peeled or scrubbed
- 1 dried bay leaf
- 5 garlic cloves
- 2 tbsp butter
- fresh herbs, to serve (see tip)
Each serving contains
- Energy
- 365kJ 88.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.7gProtein 1.2gFibre 0.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C and cut a 50cm length of nonstick baking paper. Fold it in half lengthways, then open up and put it on a baking sheet.
- Toss the carrots in a bowl with the bay leaf, garlic and seasoning. Lay the carrots along the crease of the paper and dot over the butter. Make a parcel by bringing the paper up over the carrots, folding the top to seal, then fold up the short ends. Bake for 40 minutes. Serve opened and sprinkled with herbs.
- Tip: Add in any leftover soft herbs you have: parsley, mint, sage, chives and dill all work well.
- See more Roast side dishes
