roasted Dutch carrots

I love my vegetables. I love eating them. I love photographing them. I think these purple Dutch carrots can be the next top model of the vegetable world. 

Like the chargrilled broccoli from the previous post, I did not want to lose the beautiful flavours of these carrots by muddling them with too many other ingredients. I wanted them to sing, sing on their own! They did just that - with good quality olive oil and short cooking time so that they were tender but still had a bit of a crunch.

Roasted Dutch Carrots by Bent Street Kitchen


2 bunches organic Dutch carrots, trimmed and scrubbed, halved lengthwise

2 T good quality extra virgin olive oil

sea salt flakes

freshly ground black pepper

small handful of thyme leaves


Preheat oven to 200 °C.

Toss carrots and 1 T oil in a bowl and season to taste. Spread on an oven tray lined with baking paper. Roast for 20-25 minutes, stirring occasionally, until golden brown and tender but not mushy.

When done, drizzle with olive oil. Check seasoning then garnish with sprigs of thyme. Serve warm.

Can be a side dish or a starter.

Serves 4.

Click here for printer friendly recipe.

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