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Baked herby carrots recipe

Baked herby carrots recipe

27 ratings

Make the most of this season's stunning tendersweet carrots - this simple side dish sees them tossed with fragrant garlic, a bay leaf and some seasoning, before being topped with dots of butter, wrapped up in a parcel and baked. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 88 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 450g (1lb) tendersweet carrots, peeled or scrubbed
  • 1 dried bay leaf
  • 5 garlic cloves
  • 2 tbsp butter
  • fresh herbs, to serve (see tip)

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    3g 17%
  • Sugars

    6g 7%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 7.7g Protein 1.2g Fibre 0.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C and cut a 50cm length of nonstick baking paper. Fold it in half lengthways, then open up and put it on a baking sheet.
  2. Toss the carrots in a bowl with the bay leaf, garlic and seasoning. Lay the carrots along the crease of the paper and dot over the butter. Make a parcel by bringing the paper up over the carrots, folding the top to seal, then fold up the short ends. Bake for 40 minutes. Serve opened and sprinkled with herbs.

Tip: Add in any leftover soft herbs you have: parsley, mint, sage, chives and dill all work well.

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