I was going to title this post “Carrot Jamie Oliver”because I saw him doing it on TV, but I thought it wouldn’t go over very well hahahaha.
In any case, what I need to say is that this is the most delicious and easiest way to prepare roasted carrots. I don’t really like carrots, so I ate this portion pure, and didn’t even serve it as a side dish, which would have been more appropriate. It’s really incredible folks!!!
I only made two carrots, so for a larger portion just increase the ingredients proportionally, ok? I suggest two medium carrots for each person.
Peel the carrot and chop it into slices (you can actually chop it however you want).
Grease a refractory with olive oil (I used aluminum foil to avoid getting the refractory dirty, but it’s not necessary). Add the carrots and drizzle with a drizzle of olive oil. Squeeze the juice of half an orange over them. Adjust the salt and pepper and add orange zest.
Mix everything and bake at 200ºC until the carrots are soft. This time will depend on the size and quality of the carrots, your oven, etc., so keep an eye on it. During the oven time, it’s a good idea to mix the carrots so that the flavor spreads evenly.
When taking it out of the oven, drizzle with more olive oil and sprinkle with thyme leaves, which is my favorite herb #IAmoVery, but if you don’t have it, it’s worth using dried oregano (but hey, invest in thyme, it makes all the difference). Look at mine beloved-idolized-hail-hail thyme there:
