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Simple Oven-Baked Carrots
Christmas is just around the corner, so let me share my favourite carrot recipe with you. No matter how experienced a cook you are, for a stress-free Christmas—or any kind of holiday, really—you need recipes that are simple, reliable and that most people (especially kids) will like. This is one of them.
It’s about as basic as it gets: carrots, garlic and onion. If you combine those, add some butter, a little olive oil and some simple herbs and you slow-cook them in the oven and finish them with a little roasting, you bring out their wonderful natural flavour and sweetness.
You can never go wrong with these beauties as a side dish.
Ingredients:
1 bunch of carrots (around 10 oz)
1 large onion
2 garlic cloves
1 tbsp lemon juice
4 tbsp chicken or vegetable broth
1 tbsp olive oil
2 oz butter
1 tsp dried thyme
1/2 tsp dried parsley
salt & pepper
Directions:
Carrots are and will always rank amongst my favourite vegetables. They’re dirt-cheap, too!
Wash, peel and cut them in half. Leave the smaller ones whole and transfer them to a casserole.
Cut the onion in half-quarts and slice the garlic. Randomly place the onion and garlic in with the carrots.
Toss them with the olive oil and season them with (kosher) salt and pepper. I always break out my fleur de sel for this.
Add the thyme and parsley and cube the butter. The butter will add a lovely flavour and richness.
Pour the chicken broth and lemon juice into the casserole.
Place the butter cubes on top of the carrots. They will melt all over and do yummy things to the carrots.
Tightly wrap the casserole with aluminium foil.
Bake the carrots in a preheated oven at 200C° (400F°) for 40 to 45 minutes until they’re tender but still have a bite.
After roughly 40 minutes they are delicious. Sweet and juicy. But they need a bit of colour. A little roasting will do them good.
Put the casserole back into the oven and bake the carrots, uncovered, for another 15 minutes.
There. That’s more like it. Rustic, gorgeous and absolutely delicious.
Kay’s Recipe Card
Click here for printable size.
| Simple Oven-Baked Carrots | |||||||||
| Ingredients |
1 large onion 2 garlic cloves 1 tbsp lemon juice 4 tbsp chicken or vegetable broth 1 tbsp olive oil 2 oz butter 1 tsp dried thyme 1/2 tsp dried parsley salt & pepper Directions |
|
Season the carrots with salt and pepper.Sprinkle the dried herbs all over them andpour the chicken broth and lemon juiceinto the casserole as well. Cube the butter and place them on topof the carrots.Tighly wrap the casserole with aluminumfoil. Bake the carrots in a preheated ovenat 200C° (400F°) for 40 to 45 minutesuntil they’re tender but still have a bite tothem. Remove the aluminum foil, check thecarrots for readiness and bake them,uncovered, for another 15 minutes Meal type: |
Side Dish, Vegetables |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
16 Comments »
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I made this tonight. Yummy! Thanks, even the kids enjoyed it.
So simple yet so delicious!
Looks delicious Kay.
you keep kosher? L:)
Kosher salt?
Yummm.I love carrots too.
This is such a yummy dish. I made it tonight and oh boy it was delicious. It is now my very favouritest way of cooking carrots.
When I printed this carrot recipe the ingredients were not the same as above. Am I seeing things are too much wine here ?
Joe
So glad you pointed it out… two of the printable recipes got mixed up! Fixed it.
Simple and reliable recipes are always nice to have around. It seems especially true when you have plenty of other dishes to worry about around the holiday season.
So easy to make and oh so delicious!
Love these carrots dish. I am bored with eating carrots in salads now i can make it this way.They are so simple & delicious. I am going to try this dish tomorrow.
I just roasted some carrots based on this recipe (though I really use anything but olive oil, garlic salt and carrots)… I have tried to roast veggies in the oven w/ not very tasty success, and I guess the trick is the temp settings and using foil for the first part, then uncovering it at the end. They were divine. I am definitely making these again!!
Same here… when I roast them uncovered for so long they become all dry and shrivelled up.
Hi!
I’m loving the way you describe the recipes, and I have already tried a few of them. Since I’m a vegetarian, I must say you do things with spices that really shocked me, and have certainly improved my cooking!
I will try this one tonight and see how it goes.
Keep up the good ideas! (:
Besos desde España!
This was very easy and yummy. I was surprised that the olive oil and butter made such a nice glaze for the carrots.