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.
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.