Envelope carrots

Name: Envelope carrots
Cuisine: British
Ingredients: Carrots; spring onion; herbs: whichever you have or like; lemon juice; salt, freshly ground pepper; optional: few flakes dried chilli

jan @cook_4478667

Leeds

This is a tasty way to do carrots especially at present: still new season but a good size. And you can adapt to the number of servings and available seasonings. And any leftovers reheat next day so easily.

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Ingredients

Carrots
spring onion
herbs: whichever you have or like
lemon juice
salt, freshly ground pepper
optional: few flakes dried chilli

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Steps

1

Clean carrots, remove top and tail, only peel if necessary
2

Cut into 5-6 cm lengths and halve the fat sections lengthwise
3

Put into bowl and add all other ingredients. Stir to coat carrot pieces.
4

Lay a length of parchment on a larger piece of foil and arrange the coated carrots in a row.
5

Add a further squeeze of lemon
6

Fold the inner papet over the carrots then fold the foil over completely and pinch the edges to seal.
7

Place on baking tin
8

Place in preheated oven 180degs for 45 minutes
9

Test to make sure carrots are as soft as you like and open the parcel carefully. The steam is hot!
10

This time I served my baked carrots with chilli beef and a green salad

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Cooksnaps

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jan @cook_4478667

on July 24, 2016 18:14

Leeds

Cooking for family and friends has always been enjoyably important. I love my daughters' cooking and we all know fresh food is best. Am now learning to prepare interesting food for one as well.