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Carrots from the oven

updated

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Ingredients for 2 servings:

  • 400 g carrot(s) (baby carrots)
  • 1 tbsp extra virgin olive oil
  • Salt
  • 1 tbsp butter
  • 1 garlic clove(s)
  • ½ bunch flat-leaf parsley
  • Pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with parsley and garlic butter

Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash and dry the carrots, toss them in a heatproof dish with oil and salt, and cook for about 30 minutes, turning every 15 minutes. Meanwhile, sauté the peeled and very finely chopped or crushed garlic clove in the heated butter and let it simmer for a few minutes over very low heat, taking care not to brown. Stir in the finely chopped parsley and sauté briefly. Pour the parsley and garlic butter over the cooked carrots and serve sprinkled with pepper. Note: Peel, quarter, and slice larger carrots.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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