GLAZED CARROTS | JAMIE OLIVER VEGETABLE RECIPES
I love doing carrots like this, as the simple flavour combination teamed with the clever cooking technique gives you something that makes you go wow. Carrots are sometimes seen as everyday, but not here – these bad boys are special.
Total Time 30 minutes
Yield 8 as a side
Number Of Ingredients 8
Steps:
- 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty. 2. Melt the butter and the dripping, if you’ve got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they’ll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time’s up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.
Nutrition Facts : Calories 115 calories, FatContent 5.9 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 15.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.4 g salt, FiberContent 5.2 g fibre
SIRLOIN TIP ROAST WITH CARROTS & BABY RED POTATOES RECIPE ...
Serve a beef roast for Sunday supper this week. This one-dish meal has everything you need for a filling dinner.
Provided by MyRecipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield Serves 10
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
- Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.
- Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.
- Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.
- Thinly slice roast and serve warm with carrots and potatoes.
Nutrition Facts : Calories 533 calories, CarbohydrateContent 24 g, CholesterolContent 146 mg, FatContent 25 g, FiberContent 4 g, ProteinContent 49 g, SaturatedFatContent 10 g, SodiumContent 236 mg
More about "can of carrots recipes"
GLAZED CARROTS | JAMIE OLIVER VEGETABLE RECIPES
I love doing carrots like this, as the simple flavour combination teamed with the clever cooking technique gives you something that makes you go wow. Carrots are sometimes seen as everyday, but not here – these bad boys are special.
From jamieoliver.com
Total Time 30 minutes
Calories 115 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 115 calories per serving
- 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty. 2. Melt the butter and the dripping, if you’ve got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they’ll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time’s up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.
See details
SIRLOIN TIP ROAST WITH CARROTS & BABY RED POTATOES RECIPE ...
Serve a beef roast for Sunday supper this week. This one-dish meal has everything you need for a filling dinner.
From myrecipes.com
Total Time 2 hours 15 minutes
Calories 533 calories per serving
From myrecipes.com
Total Time 2 hours 15 minutes
Calories 533 calories per serving
- Thinly slice roast and serve warm with carrots and potatoes.
See details
GLAZED CARROTS | JAMIE OLIVER VEGETABLE RECIPES
I love doing carrots like this, as the simple flavour combination teamed with the clever cooking technique gives you something that makes you go wow. Carrots are sometimes seen as everyday, but not here – these bad boys are special.
From jamieoliver.com
Total Time 30 minutes
Calories 115 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 115 calories per serving
- 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty. 2. Melt the butter and the dripping, if you’ve got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they’ll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time’s up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.
See details
SIRLOIN TIP ROAST WITH CARROTS & BABY RED POTATOES RECIPE ...
Serve a beef roast for Sunday supper this week. This one-dish meal has everything you need for a filling dinner.
From myrecipes.com
Total Time 2 hours 15 minutes
Calories 533 calories per serving
From myrecipes.com
Total Time 2 hours 15 minutes
Calories 533 calories per serving
- Thinly slice roast and serve warm with carrots and potatoes.
See details
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Yes. If I can do it, anyone can cook delicious, healthy meals – it’s just a matter of how much practice you need. It took me years to become the cook I am today and the time I spent was the best investment I could have made in my health. I believe in the power of good nutrition and I just want to share my healthy recipes …
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Yes. If I can do it, anyone can cook delicious, healthy meals – it’s just a matter of how much practice you need. It took me years to become the cook I am today and the time I spent was the best investment I could have made in my health. I believe in the power of good nutrition and I just want to share my healthy recipes …
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These roasted carrots and potatoes flavored with honey, lemon zest, and oregano are simple to make and can be served with just about any main dish.
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