800g/1lb 12oz 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
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.
Make It Herby:
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.
86 kcals, protein 1g, carbs 11g, fat 4g, sat fat 2g, fibre 3g, sugar 11g, salt 0.13g