How to create our roasted carrots

We have always loved to Roast Carrots, this process has stuck with us since we opened back in 2015. So, how do we manage to keep the carrot crisp, yet have a rich meaty texture on the inside?⁠⠀
Let’s go over our recipe together. ⁠

With these carrots, we aim to treat them with as much respect as we would a piece of meat.⁠⠀
Our main secret is to Brine the carrots, as it allows them to keep the carrot crisp which aligns with the roasting which creates the carrot to melt in your mouth. ⁠⠀

Let’s start with creating the Brine. We need to gather:⁠⠀
Salt, Water, Honey, White Wine Vinegar, Garlic, Star Anise, Thyme and Peppercorns.⁠⠀

Set up a saucepan with 1000ml of water. We use a 5% brine which is 50g of salt per 1000ml. We also need to add 2% (20g) of honey and white wine vinegar plus some garlic, star anise, thyme and peppercorns. Bring the brine to boiling point.⁠⠀

Then place the carrots in a deep tray or container and pour the hot brine over the carrots. Leave the carrots to brine for at least 2 hours but preferably up to 6 hours. they can be left in overnight; your carrots will just need a brief rinse and soak in the morning.⁠⠀

When the carrots are brined remove from the brine and pat dry with a cloth or kitchen towel then place in a heavy metal or casserole tray. ⁠⠀
A good quality thick roasting tray is very useful as it prevents the carrots from burning early on.⁠⠀

Add around 25g of unsalted butter PER CARROT, some fresh garlic and some more star anise.⁠⠀

Place them into an oven set to between 180 Fan, 6 Gas or 400F.⁠⠀
Roast the carrots for 3-8 hours depending on the size of them. ⁠⠀

What you want to end up with is a beautiful dark crust and when carved, little gaps within the carrot should have appeared and it should have a rich meaty texture on the inside.⁠⠀

⁠Over the years we have served this with Cumin Puree, Carrot juice and Star Anise Puree. ⁠⠀
We love to see your home cooking, especially using our recipes! Create this dish at home and don’t forget to tag us in any photos. ⠀⁠⠀
George – Head Chef⁠⠀