THE ULTIMATE CARROTS
I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.
Provided by Jamie Oliver
Categories Sides Vegetables Aussie Christmas Christmas Sunday lunch Thanksgiving Fruit
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don't worry, this recipe will work however you prep them so just get them ready your favourite way.
- Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
- Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
- Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.
Nutrition Facts : Calories 54 calories, Fat 2.1 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 7.4 g sugar, Sodium 0.30 g salt, Fiber 3 g fibre
SWEET GLAZED CARROTS
These beautifully glazed carrots make the perfect side to any roast dinner.
Provided by Jamie Oliver
Categories One-pan recipes Vegetables Christmas Dinner Party Sunday lunch Thanksgiving
Time 35m
Yield 8 as a side
Number Of Ingredients 7
Steps:
- Trim most of the leafy green stalks off the carrots, then peel them.
- Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
- Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
- Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
- Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.
Nutrition Facts : Calories 115 calories, Fat 5.9 g fat, SaturatedFat 3.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 15.6 g carbohydrate, Sugar 13.9 g sugar, Sodium 0.4 g salt, Fiber 5.2 g fibre
GLAZED CARROTS
I love doing carrots like this, as the simple flavour combination teamed with the clever cooking technique gives you something that makes you go wow. Carrots are sometimes seen as everyday, but not here - these bad boys are special.
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Christmas Vegetable sides
Time 30m
Yield 8 as a side
Number Of Ingredients 8
Steps:
- 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty.
- 2. Melt the butter and the dripping, if you've got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they'll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time's up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.
Nutrition Facts : Calories 115 calories, Fat 5.9 g fat, SaturatedFat 3.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 15.6 g carbohydrate, Sugar 13.9 g sugar, Sodium 0.4 g salt, Fiber 5.2 g fibre
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY
I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.
Provided by Jamie Oliver
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. Fold or scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones;
JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS
Quoted from Jamie Oliver's website: "Have a go at this recipe - it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I've included these in this recipe too."
Provided by SweetPeaNC
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
- Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
- Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
- Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
- Add the olive oil, garlic, and rosemary leaves.
- Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
- Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
- Cook for approximately 40 minutes or until the vegetables become browned and crispy.
People also searched
More about "jamie oliver glazed carrots christmas food"
CHRISTMAS VEGETABLES - JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 10Total Time 1 hr 35 minsCategory SidesCalories 486 per serving
- Preheat the oven to 220°C/425°F/gas 7. Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes.
- Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side.
- Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter.
- Toss again.Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.Scrub the parsnips clean, then slice in half lengthways.
10 BEST JAMIE OLIVER ROAST CARROTS RECIPES | YUMMLY
From yummly.com
CLEMENTINE ROASTED CARROTS | JAMIE OLIVER RECIPES
From jamieoliver.com
THE JAMIE OLIVER CHRISTMAS HUB | JAMIE OLIVER RECIPES
From jamieoliver.com
GLAZED CARROTS WITH THYME RECIPE | JAMIE OLIVER RECIPES | RECIPE ...
From pinterest.ca
JAMIE OLIVER CARROTS - REALRECIPESUS.FUN
From realrecipesus.fun
JAMIE OLIVER MARMALADE XMAS CARROTS RECIPE | CHANNEL 4, …
From thehappyfoodie.co.uk
JAMIE OLIVER'S CHRISTMAS CLASSICS MEGA MIX. X - YOUTUBE
From youtube.com
HONEY GLAZED CARROTS (QUICK STOVETOP GLAZED CARROTS)
From everyday-delicious.com
JAMIE OLIVER RECIPE: CHEF SHARES ‘BEAUTIFULLY’ GLAZED …
From express.co.uk
CHAPTER 62: GLAZED CARROTS - JAMIE OLIVER'S CHRISTMAS COOKBOOK: …
From zoboko.com
JAMIE OLIVER CARROTS | FOOD RECIPES
From binbankk.blogspot.com
GLAZED MULTI COLORED CARROTS RECIPE - THERESCIPES.INFO
From therecipes.info
JAMIE OLIVER SPROUTS CHRISTMAS BEST RECIPES
From findrecipes.info
JAMIE: TOGETHER AT CHRISTMAS | JAMIE OLIVER CHRISTMAS TV …
From jamieoliver.com
GLAZED CARROTS | JAMIE OLIVER VEGETABLE RECIPES | RECIPE | VEGETABLE ...
From pinterest.ca
JAMIE OLIVER'S CHRISTMAS COOKBOOK: SQUASHED BRUSSELS ROASTED …
From pinterest.ca
JAMIE OLIVER CARROTS - GETRECIPESUS.FUN
From getrecipesus.fun
JAMIE OLIVER KEEP COOKING AT CHRISTMAS RECIPES: HOW-TO GUIDE FOR ...
From realitytitbit.com
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV SHOWS AND ...
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love