recipes from the escobosa kitchen

Roasted Heirloom Carrots

One of the best uses of carrots ever created. Heirloom carrots are the multicolored ones you often see at farmers’ markets. Use regular carrots if you can't find heirlooms.

source Jamie Oliver
for about 66 people
  • 1.5 pounds heirloom carrots, tops ripped off, leave a bit of green
  • 1 glug Olive oil
  • 1 glug Red wine vinegar
  • 6 cloves Garlic
  • 0 Fresh thyme
  1. Preheat oven to 375°F.
  2. Rinse carrots, pat dry.
  3. Toss carrots with a generous glug of red wine vinegar, olive oil, fresh thyme leaves, salt & pepper.
  4. Roast carrots and garlic cloves in an oven-proof earthenware dish, covered with aluminum foil for 35–40 mins.
  5. Remove foil and let carrots cook for an additional 15–20 mins until caramelizing on edges.