St Clements carrots

St Clements carrots

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(8 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 6
Use some of the heap of clementines lying around over the Christmas period to make these sticky, citrussy roasted carrots

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal86
  • fat4g
  • saturates2g
  • carbs11g
  • sugars11g
  • fibre0g
  • protein1g
  • salt0.13g
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Ingredients

  • 800g carrot, peeled and trimmed
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • zest 3 clementines, plus a few slices
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • zest 2 lemons, plus a few slices
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 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.

  2. 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.

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Comments (8)

Rachel1195's picture
4

Very very nice - don't overcook though - the recipie tells you too cook it for too long which results in the oranges becoming burnt at the edges.
Also the clementite slices where VERY bitter when cooked - look good for decoration but not to eat!

RuthBaker's picture

I'd agree Rachel, baking for 20-30 mins is more than enough. The citrus flavour was lovely.

skerries's picture

Could I use ordinary oranges as we can not get clementines here in Bahrain?

rlehbt's picture
3

Will definitely cut down on the amount of zest used next time as it was a bit overwhelming for me.

dhania's picture
5

easy, and delicious, and a nice variation on the carrot theme.

kirinski's picture
5

Good recipe, very tasty, but I halved the amount of zest as I prefer more subtle citrus flavour, came out perfectly aromatic and delicious.

JSB79's picture
5

This was made as a Christmas side dish, and was absolutely lovely. Highly recommended.

gracemayer's picture
5

Used the recipe 'as is', to use up some of the current glut of clementines and it was a huge hit - worked out wonderfully!

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