Recipe
Black Garlic Roasted Carrots
Rainbow carrots roast with mellow black garlic, fresh dill and balsamic glaze, making a colourful British side with caramelised edges, tender centres and a savoury-sweet finish.
Ingredients
Method
20 mins prep25 mins cook45 mins total
Heat the oven to 180°C, or 160°C fan. Scrub the carrots, trim them and cut them into roughly even wedges; there is no need to peel them.
Toss the carrots and black garlic cloves with the rapeseed oil, salt, pepper and 1 tablespoon of the balsamic glaze. Spread them over a baking tray without overcrowding.
Roast for about 25 minutes, turning once halfway through, until the carrots are just tender and browned at the edges.
Scatter over the chopped dill and drizzle with the remaining balsamic glaze just before serving.
Notes
If the carrots vary greatly in size, halve the thicker pieces so they cook evenly.
Serve warm; leftovers can be covered and refrigerated for up to 3 days, then reheated until hot.
About this recipe
These roasted carrots make a bright, quietly savoury side for a Sunday roast or a simple supper. The carrots become tender in the middle and caramelised at the edges, while mellow black garlic adds a rounded sweetness without overpowering their natural flavour. Fresh dill keeps the finish light, and balsamic glaze brings a sharp, glossy contrast.
Rainbow carrots give the tray a varied colour and shape, although standard carrots are just as suitable. Cutting thicker pieces into even wedges helps everything cook at the same pace. The carrots are best served warm, with the final glaze and dill added after roasting so their flavour stays distinct and the edges remain pleasantly sticky rather than wet.
