Jamie Oliver Baked Carrots
Submitted by sean
Super easy peasy and pucker baked carrots. This recipe is close to the one that Jamie Oliver prepared in Season 2 of his Naked Chef show, I think the episode was “A bun in the oven".
YIELD
4 servingsPREP
5 minCOOK
35 minREADY
40 minWhole carrots tossed with garlic, cumin, and a splash of white wine, then sealed in a foil packet and baked until tender and caramelized.
No roasting pan. No baking dish. Just foil. The packet traps all the steam and flavor inside, and cleanup is literally crumpling up the foil and tossing it.
Five minutes of prep, 35 minutes in the oven, and you have got a side dish that looks like you tried way harder than you did.
Kitchen Tips
- Use the foil packet method. It is not just about easy cleanup. The sealed packet steams the carrots in their own juices and the wine, concentrating the flavor.
- Do not skip the cumin. It sounds odd with carrots but the earthy warmth plays off the sweetness beautifully. Just a pinch is all you need.
- Scrub instead of peel. Leaving the skin on gives the carrots more texture and holds up better during the long bake.
Ingredients
Directions
This is a very easy way to make carrots for a holiday side dish or anytime you want to keep cleanup to a minimum. Instead of a baking dish this recipe uses a foil packet for truly instant tidy up.
Preheat the oven to 375℉ (190℃).
Peel or scrub the carrots.
Use a sheet of aluminum foil for the baking “dish", pull out about twice as much so you can fold it over to enclose the carrots in a packet.
Place the prepared carrots in the middle of one half of the foil.
Add the garlic, tucking under the carrots.
Sprinkle the cumin over the top, add salt and pepper to taste.
Dot with knobs of butter.
Fold up two of the edges of the foil (folding several times) leaving one end of the foil packet open.
Add the white wine (or vermouth) into the open end and seal it up by folding over several times.
Pop it into the oven for 30 to 35 minutes.
Be careful opening the foil to avoid burning yourself due to the buildup of steam.
Serve in the foil or transfer to a serving platter.
Comments
It’s pukka, not pucker!
Can I do this in a baking dish with a lid instead?