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Hasselback carrots recipe

19 ratings

Jamie Oliver says, "Supercharged with honey, garlic and bay, these caramelised hasselbacks are not your everyday carrot. Glossy, gorgeous, and a total joy to eat." See method

Serves 6
25 mins to prepare and 1 hr 20 mins to cook
192 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

1kg large carrots
olive oil
1 bulb of garlic
4 fresh or dried bay leaves
4 clementines
50g unsalted butter
1 tsp runny honey
1 tbsp red wine vinegar

Source of fibre, which supports the normal function of the digestive system.

Each serving contains

Energy
795kj
192kcal 10%
Fat
12g 17%
Saturates
5g 26%
Sugars
11g 12%
Salt
0.3g 5%

of the reference intake
Carbohydrate 20.6g Protein 2.5g Fibre 5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Scrub and trim the carrots.
To create a concertina effect, place the carrots, one at a time, on a board lengthways between the handles of 2 wooden spoons (to stop the blade going all the way through), then carefully slice along the length at 0.5cm intervals.
Spread the carrots out over 2 large roasting trays, drizzle with 2 tbsp oil, season with sea salt and black pepper, and toss well.
Place the bulb of garlic and 2 bay leaves into each tray, then cover with tin foil and roast for 1 hr. Remove the foil and cook for a further 20 mins.
Meanwhile, make the glaze. Finely zest the clementines into a small bowl and squeeze in all the juice. Melt the butter and whisk it into the juice, along with the honey and vinegar. Season to taste.
Pour the glaze over the carrots, turning until well coated, and return to the oven for a final 15-20 mins, or until golden and sticky. Pinch the garlic from its skins, then serve.

Jamie's tip: "Prepare a day ahead up to step 4, then glaze and reheat just before serving."

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