St Clements carrots

St Clements carrots

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(7 ratings)

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Cooking time

Prep: 5 mins Cook: 45 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
86
protein
1g
carbs
11g
fat
4g
saturates
2g
fibre
0g
sugar
11g
salt
0.13g

Ingredients

  • 800g carrots, peeled and trimmed
  • zest 3 clementines, plus a few slices
  • zest 2 lemons, plus a few slices
  • 1 tbsp olive oil
  • 1 tbsp butter

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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.

Recipe from Good Food magazine, January 2009

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Comments

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Rachel1195's picture
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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!

skerries's picture

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

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

dhania's picture
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easy, and delicious, and a nice variation on the carrot theme.

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

jacquisbarr's picture
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This was made as a Christmas side dish, and was absolutely lovely. Highly recommended.

gracemayer's picture
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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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