These are good enough to eat on their own!
2 bunches baby carrots 2 Tbsp extra virgin olive oil Flaky sea salt Freshly ground black pepper 1 tsp fresh thyme (slide leaves off stems) 2 cloves garlic, peeled and sliced Zest of 1 lemon or lime 2 Tbsp dukkah
1 Preheat oven to 200°C (400°F). Peel and trim carrots. Rub with olive oil. Lay them flat in a shallow ovenproof dish lined with baking (parchment) paper. Sprinkle with salt and grind over a little pepper. Strew with thyme, sliced garlic and lemon or lime zest.
2 Bake for 20-30 minutes until they are as tender as you would like them, and they look a little shrivelled and the tips have started charring. Remove from oven. Tumble the carrots onto a dish, scraping in all the delicious oily juices and sprinkle with dukkah. Serve immediately.
If the carrots are bigger than your middle finger, cut them in half lengthways, as in the picture. No baby carrots? Simply cut regular carrots into fat chunks. They might not look so dinky but they’ll still taste great.
See other recipes with baby carrots: