Buttery Baked Carrots
This isn’t so much a recipe as a serving suggestion. But hey, some professional cooks make a lot of money from glossy books which take up a whole page telling you how to drizzle honey on something and put it on the table. But everything on Life is Jam is free, and some of you may not have thought of this way of doing carrots.
- 3 medium carrots serves 2 peeps as a side vegetable.
Slice them into English chip-sized pieces. Put in a single layer in an oven proof dish with 2 egg-cupfuls of water. Salt and pepper them, and scatter on a few bits of butter. Bake at 200º for half an hour, or at the same temp as your roast. Keep an eye they don’t shrivel up. Take them out and simply warm them back up later if they do.
Other things you can put on:
- A pinch of ground cumin
- fresh herbs like thyme or tarragon (thyme is in my picture)
- some feta cheese just before serving
- Some pine nuts added half way through cooking, or toasted in a small pan and added at the end.
These carrots are also pictured on the Roast Chicken post. The carrots went in after the chicken had been in half an hour.
And I have to say my dinner that day was…..lush.