Friday 24 November 2017

Roasted carrots with garlic & parsley

Neven Maguire

Serves six to eight.


500g/1lb 2oz carrots, scrubbed

2 tbsps olive oil

Caster sugar, to sprinkle

Pinch Maldon sea salt

1 garlic bulb, broken into cloves

A little balsamic vinegar

2 tbsps flat-leaf parsley, chopped


Pre-heat the oven to 190°C/375°F/ Gas Mark 5. Cut the carrots into 1cm/½in slices on the diagonal and place in a roasting tin. Drizzle with a little olive oil and sprinkle lightly with sugar and salt.

Toss well to coat, then roast for 15 minutes.

Remove the carrots from the oven and scatter over the unpeeled garlic, tossing until evenly combined. Roast for another 30 minutes until the carrots and garlic are tender and lightly golden.

Drizzle over the balsamic vinegar and scatter over the chopped parsley, tossing again until evenly coated. To serve, tip into a warmed dish and use as required.

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