SNACKS WITH CARROTS RECIPES

CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Carrots | Vegetables recipes | Jamie Oliver recipes image

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

500 g carrots
salt
1 tablespoon sugar
1 knob butter plus a little extra
1 small handful of fresh herbs
1 orange
a few whole cloves garlic
1 pinch cumin
salt
pepper

Steps:

1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

Nutrition Facts : Calories 102 calories, FatContent 4.6 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 14.9 g carbohydrate, SugarContent 13.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.2 g fibre

HONEY-ROASTED BEETROOT & CARROTS RECIPE - BBC GOOD FOOD

Honey-roasted beetroot & carrots recipe - BBC Good Food image

Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side

Provided by Jessica Simmons

Categories Side dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 7

Ingredients

4 medium carrots , diced
1 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp olive oil
4 pre-cooked beetroots (not in vinegar), quartered
25g pumpkin seeds
handful fresh herbs , such as parsley or basil, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.

Nutrition Facts : Calories 326 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 10 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.4 milligram of sodium

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
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8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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HONEY-ROASTED BEETROOT & CARROTS RECIPE - BBC GOOD FOOD

Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
From bbcgoodfood.com
Total Time 35 minutes
Category Side dish
Calories 326 calories per serving

Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.

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INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
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5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
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7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
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