There’s nothing better than soft, buttery carrots to go along with your favourite roast.
Preparation time: 10 minutes
Cooking time: 20-40 minutes
- 400g Chantenay Carrots
- Extra virgin olive oil or a little melted butter
- Sea salt and freshly ground pepper
- 3-4 tbsps Marsala or other sweet fortified wine such
- as sherry or Madeira
- 2 tbsp tarragon (optional)
What to do:
Cut the carrots in half. Grease a large piece of aluminium foil with extra virgin olive oil or butter. Pile up the carrots on the foil, season and add a little more oil or butter.
Fold up the foil like a parcel, leaving the top open so that you can pour in the wine. Loosely close the parcel leaving plenty or space to allow the air to circulate.
Bake in the oven 170-200ºC (or on the barbecue) for about 20-40 minutes depending on the size of the pieces of carrot. Shake the parcel after about 10 -15 minutes. Cook until al dente. Check for seasoning.
Cook in the same way but using orange juice, a little chopped tarragon and a teaspoon of sugar instead of the Marsala.