Baked Carrots

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Baked carrots are a testament to the magic that happens when we allow a simple ingredient to be transformed.

Course Side Dish

Cuisine American

Keyword baked, carrot

Prep Time 15

Cook Time 21

Servings people

Calories 102kcal

Cost $5

Preheat your oven to 350 F.
Mix the garlic, orange zest and parsley and chop together until very fine.
3 cloves garlic, Juice and zest of 1 orange, Handful of chopped fresh parsley leaves
Rub the inside of a baking dish with your chosen cooking fat and sprinkle some of the garlic, zest and parsley mixture on the dish.
1 tablespoon cooking fat
Line the bottom of the dish with a layer of carrot slices, brush some olive oil or cooking fat on top, season lightly with salt and pepper and sprinkle some more of the garlic, zest and parsley mixture.
1 lb carrots, About ½ cup extra-virgin olive oil or melted fat, Sea salt and freshly ground black pepper to taste
Repeat step 4, layering carrot slices until you go out of carrots. Make sure to add some fat, salt and pepper and sprinkle some of the garlic, zest and parsley mixture between each layer.
Top with the orange juice and just enough chicken stock to cover.
1 cup chicken stock
Line a piece of wax paper on top of the carrots so the top layer doesn’t dry out.
Place in the hot oven and bake for about 20 to 25 minutes, until the carrots are very tender.