Carrots oven-cooked in molasses glaze

Carrots

Carrots

I have been asked to put up more recipes so here’s one.

If you are a veggie you don’t need the bacon but you will need to season with salt and pepper and possibly cover it for the first part of the cooking process.

I suggest adding a pinch or two of paprika as well and/or a tiny dab of marmite.

To serve four:

4 medium/large carrots peeled and cut into large pieces (eg in quarters lengthways thenhalves/thirds )

1 large onion

...and raisins

...and spices and raisins

2 dessert spoons black treacle (molasses)

1/2 teaspoon each: dried ginger, nutmeg, cinnamon
three bay leaves

three cloves

a handful of raisins

8 rashers streaky bacon

a large splash of red wine

1, Preheat the oven to ~200C

Carrots, spices and treacle

...and treacle

2. Slice the onion and place in the bottom of an ovenproof dish with the bay leaves

3. Add peeled and cut carrots

4. Sprinkle over spices and raisins

5. Drizzles over treacle and wine

6. Layer over bacon

7. Put into oven. Cook until it begins to smell good.

8. Remove from oven. Baste with the juices thoroughly and return to oven.

9. Leave another 5-10 mins and repeat.

Covered in bacon and ready for the oven

...and bacon!

10. Repeat until the carrots are cooked through but al dente.

Serve with duck or green lentils or something. I don’t know. I made 1.5 portions and ate it by itself with bulgar and more red wine and it was bloody delicious.

 

Updated to add pictures kindly sent over by  the lovely Rachel who has made this and liked it.

 

 

 

Ready to eat, served with a glass of red wine

Yum yum yum

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One Comment on “Carrots oven-cooked in molasses glaze”

  1. Elly says:

    Cor! This sounds lovely. Props to Rachel for clearly desmonstrating the appropriate generosity of baconing.


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