- 800g carrot, peeled and trimmed
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- zest 3 clementines, plus a few slices
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- zest 2 lemons, plus a few slices
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 200C/fan 180C/gas 6 and bring a large pan of water to the boil. Cut the carrots lengthways into halves or quarters, depending on their size. Tip the carrots into the pan, wait for the water to simmer again, then cook for 4 mins. Drain well, then tip into a large roasting tin.
While the carrots are still hot, gently toss them with all the zest, oil, butter, seasoning and the lemon and clementine slices. Poke the slices in among the carrots, so they’re not left on the edges of the tray. Roast for 40 mins until the carrots are golden and tender.
Roast herbed carrots
Follow the recipe up to step 1, then toss with the butter, a splash of white wine, a few stalks fresh thyme, some sage leaves and a sprinkling sea salt, then roast as in step 2.
Once you’ve mixed the carrots with the other ingredients, they can sit in the fridge for 24 hours. Simply roast as above to serve.