Provençal braised carrots

Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
48K 10 2.7
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Last modified on: January 27th 2019

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
34 min.40 min.1 hour 14 min.
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Step by step recipe

Stage 1 - 15 min.
Provençal braised carrots
Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.

Stage 2 - 3 min.
Provençal braised carrots
Cut into 1/2 inch (1 cm) chunks.

Stage 3 - 3 min.
Provençal braised carrots
Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.

Mix well.

Stage 4 - 1 min.
Provençal braised carrots
Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

Stage 5 - 2 min.
Provençal braised carrots
Take the dish over to near the oven, then add vegetable stock to the level of the carrots.

Stage 6 - 40 min.
Provençal braised carrots
Cook for about 40 minutes, until the carrots are meltingly soft.

If, towards the end of cooking, the carrots are not yet soft and the liquid has dried up, add more stock and return to the oven for a while longer.

Stage 7 - 10 min.
Provençal braised carrots
Prepare the couscous using the instructions on the packet.

Stage 8
Provençal braised carrots
Serve the carrots on a bed of couscous.
Mixing carrots of different colours makes the dish prettier, but does not affect the flavour, so is not essential.

You can use a poultry stock instead of the vegetable stock, which will give the carrots a more marked flavour.
1 or 2 days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,745 Kcal or 7,306 Kj28 gr231 gr72 gr
87 %11 %22 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
51 Kcal or 214 Kj1 gr7 gr2 gr
3 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
436 Kcal or 1,825 Kj7 gr58 gr18 gr
22 %3 %5 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery, Gluten
How much will it cost?
  • For 4 people : 5.59 €
  • Per person : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Thaï rice with small vegetables, Scallops with crunchy vegetables and wine sabayon, Vegetable tartare, Fisherman's Ragout, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Mixed vegetable curry, Sautéed Green Vegetables in pan, Pea risotto "Mantecare", Late Winter Soup with Fresh Spinach, Stuffed cabbage leaves, ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Tabbouleh, Gnocchi alla romana, Couscous, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Red mixed pickle, Sorrel soup, Mixed seed grissini, How to heat milk without it catching on the bottom of the pan, Couscous, ... All
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