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Donal Skehan
Roasted Carrots in a Bag with Herby Butter | DonalSkehan.com, The ultimate no-fuss side dish for Christmas or a Sunday roast.
  • christmas

Roasted Carrots in a Bag with Herby Butter

December 11

A brilliant way to serve carrots on Christmas Day for large numbers as they need no looking after and keep piping hot until the last minute. The oven temperature is quite flexible so simply put them on the bottom shelf of your oven with whatever else you’re cooking and give them about an hour.

  • serves Serves 10
  • time 70 mins

Method

  1. 1. Preheat the oven to 180°C/350°F/Gas Mark 4. Peel the carrots and then cut into even-sized batons. Put the butter in a small bowl and add the shallot, garlic, thyme and parsley, then season with salt and pepper. Mash with a fork until well mixed together.
  2. 2. Take a large double sheet of parchment paper (or use a single sheet of tin foil), put half of the butter on the base of parchment and pile the carrot batons in the middle.
  3. 3. Dot with the herby butter and drizzle over a couple of tablespoons of water, then season with freshly ground black pepper and fold in the sides of the parcel to enclose the carrots by bringing up the sides, then folding over and twisting the edges.
  4. 4. Put on a baking sheet and bake for 1 hour until the carrots are completely tender and beginning to caramelise around the edges of the parcel. Open the parcel at the table for maximum effect!

Ingredients

1.8 lbs carrots

For the herby butter:

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 tsp fresh thyme leaves

1 tbsp chopped fresh flat-leaf parsley

1 1/4 sticks of butter

Sea salt and freshly ground black pepper

800g carrots

For the herby butter:

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 tsp fresh thyme leaves

1 tbsp chopped fresh flat-leaf parsley

140g butter

Sea salt and freshly ground black pepper

You'll Need

Small bowl

Parchment paper or tinfoil

Baking sheet

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