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Baked herby carrots recipe

Baked herby carrots

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

Ingredients

  • 450g (1lb) tendersweet carrots, peeled or scrubbed
  • 1 dried bay leaf
  • 5 garlic cloves
  • 2 tbsp butter
  • fresh herbs, to serve (see tip)

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Each serving contains

Energy
365kJ 88.0kcal
4%
Fat
6g
medium9%
Saturates
3g
medium17%
Salt
0.4g
low6%
Sugars
6g
medium7%

of the Reference intake

Carbohydrate 7.7gProtein 1.2gFibre 0.1g

Method

  1. 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.
  2. 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.

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