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Roasted Carrots

Ingredients Required:

1 Garlic (Loose Bulb)(s)



1kg Red Long Peppers(s)



1kg Chantaney Carrots (s)



1 Ruby 'Blood' Oranges (3 pack)(s)



1 Rosemary (60G Pack)(s)



1 Thyme (60G Pack)(s)



1 Bay Leaf (60G Pack)(s)



1 Flat Leaf Parsley (Bunch)(s)



Salt (to taste)



  • 500g carrots.

  • 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.



  1. carrots boiled with orange, garlic and herbs:

    Boil the 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). 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.
  2. Roasted carrots with orange, garlic and thyme:

    Or – 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.

    mashed carrots:

    Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
Why not view the video for other ideas on roasted carrots.

Recipe Video