Roasted Carrots with White Wine, Parsley and Butter
Ah yes the wonderful carrot, this vegetable is so simple but yet so versatile! It can be served as a main dish, a side dish, it can be savoury or sweet, you can boil it, roast it, steam it or grill it. This underappreciated vegetable is on steroids my friends! It is one of the few vegetables that can be in used in dessert! I mean seriously, who can resist a carrot cake? Next time try it with a mascarpone and lime icing, with a sprinkling of toasted pecans and candied carrot curls! Or do I have to mention the Indian sweet desert called Gajar Halwa? Don’t you dare pull your know up at homemade carrot cake flavoured ice cream with a cream cheese frosting swirll! You just can’t go wrong!
Everything of the carrot can be used. Next time you buy a bunch of healthy looking carrots try making a carrot top pesto. Ingredients like Gruyere cheese, walnuts, parsley and citrus will add flavour to almost anything. Look at this amazing recipe that I stumbled across and it is now on my to do list!
Not only are carrots so versatile but they do have some fantastic health benefits, they are an excellent source of antioxidants, vitamin A, which is very important for healthy eye-sight, normal cell growth and healthy skin. Did you know that carrots are rich in calcium pectate which helps to remove cholestrol but helps with constipation.
Here is a list of some of my secret ingredients that I like to flavour my carrots with. Adding one of these little pocket flavours just helps to elevate the carrot: citrus, curry powder, parsley, garlic, thyme, honey, and cumin. Have you ever tried Raspberry Vinegar? Try it next time, you will be amazed!
When it comes to wine, what wine pairs well with carrots? Try not to go to acidic, so stay away from Viognier or Chardonnay. You can never go wrong with a Sauvignon Blanc, and because it is a root vegetable Chenin Blanc will also work well. If you looking for something on the sweeter side you can opt for a Gewürztraminer.
Should you decide to go for a red wine well you can’t go wrong with a Zinfandel, Grenache, or a Cabernet Franc.
Here is a recipe that you just can’t go wrong with. Yes, it is a Jamie Oliver recipe! I know, maybe I am a little obsessed with Jamie. This recipe is just so amazing and goes well with almost anything. This is a must when you doing that Sunday roast!
Your carrots should be thinly sliced, so ideally if you have one, use a mandolin or the slicing part on your grater.
The recipe calls for a glass of white wine, I used Stone White from Stettyn Cellars. In my humble opinion it was a really good choice. It is a Chenin Blanc, with flavours of stone fruit and guava. R40 for a bottle I think it is not to badly priced. Stettyn Family Vineyards is out on the R43 going towards Villiersdorp. It offers a picturesque view of mountains and valleys. They also offer a cheese and wine platter, which is perfect for those Summer or Autumn days.
Ok, back to the food! The important thing with this recipe is to butter your dish and don’t be shy with the butter. Be generous!
The mistake I made with this recipe, was that it required an Orange. Summer time is not orange season. I was not going to pay R17 for just one small sized orange! Yes, it was imported from Spain, but still…! I used a lemon instead, but this made it a little to tart. I should have just bought orange juice…Duh!!! Anyway, you learn!
When your dish is ready to go into the oven, make sure that your grease-proof paper is nice and snug. It will keep the heat in and your juices will not evaporate quickly. As your carrots are paper thin they will burn quiet easily this also helps to prevent that.
All ready to be served! I can tell you that not only does it smell amazing but taste really good. The wine adds a different dimension of flavour and of course garlic, parsley and loads of butter can only enhance!
Anyway, I am sure you must be tired of me babbling. Please find the recipe below. I hope you enjoyed it. Should you have tried this recipe, please feel free to comment and tell me what wine you used for this dish.
Calories
Carbs
Protein
Serves 4
My Boozy Kitchen
White wine, garlic, butter and orange zest takes cooking carrots to another level. Try this with your Sunday roast instead of boiled sweet carrots.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- Butter
- 3 Cloves of garlic
- 1 Orange
- 20g Fresh flat leave parsley
- 500g Carrots (peeled and finely sliced)
- Kosher salt and freshly ground rainbow
- Extra virgin olive oil
- 175ml White wine
- 150ml Vegetable stock
Instructions
- Preheat your oven to 180C.
- Peel and finely chop garlic.
- Zest the orange.
- Mix together the garlic and orange zest together. This is your zest mix.
- Rub your tray/dish generously with butter.
- Finely chop parsley. (Leaves and stems)
- Scatter the garlic, zest and parsley over the buttered dish.
- Add a layer of finely sliced carrots, pinch of salt and pepper, drizzle olive oil,and a sprinkling of parsley and zest mix.
- Continue doing this until all the finely slicedcarrots are finished.
- Squeeze over the juice of the orange.
- Pour over the wine and stock - just enough to cover.
- Lay a large sheet of damp grease-proof paper on top and tuck in so that it is nice and snug.
- Bake in the oven for 25 - 30 min or until the carrots are tender.
- Depending on how thin you sliced your carrots will also depend on how long it will take to cook.
Notes
To keep your carrots last longer and sweeter, cut off the green leafy tops (minus the leaves). The remaining green leafy tops steals the nutrients from the carrots. That is why you find carrots go bitter after a while. Cutting those tops keeps them sweet and they last much longer.
I love to purchase the small slender carrots as I find they are much sweeter.
When purchasing carrots, they should be firm, evenly coloured. Avoid the ones that are soft, rubbery, or green around the shoulders.
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