Garlic and Herb Roasted Carrots

By Marcus Leach

Garlic and Herb Roasted Carrots A fresh farmers market garlic and herb roasted carrots, you will never go back

  • 750g Carrots
  • 1 Garlic bulb
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 table spoons olive oil
  • Sea salt and cracked black pepper


Garlic and Herb Roasted Carrots 


Once you’ve had fresh vegetables from a local farmer, producer or supplier, such as BearFaced Groceries, there’s simply no going back to what the supermarkets offer. There really is no comparison in quality or taste. Luckily for me my Granddad has always had a seasonal vegetable garden, which means when I do visit home I return to London with a box of tasty goodies to cook with, much like the ones on offer with BearFaced, they are packed full of fantastic produce. Often when the vegetables are that fresh there is little need to do much to them on the cooking front, as is the case with these amazing carrots. 

 Pre-heat the oven to 180 degrees. 


Wash and gently scrub carrots to remove any dirt before placing in an ovenproof dish and tossing in the olive oil, salt and pepper. 


Remove the outer layer of skin from the garlic, maintaining it as a whole bulb, before placing in the dish along with the fresh herbs. 


Roast in the oven for 45 minutes. 


Remove and carefully slice the top of the garlic, which by now will be soft inside, and serve.


The garlic can be squeezed out of the skin and tossed in with the carrots for an added depth of flavour, depending on personal preference.  

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