Name: St Clements carrots
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 800g carrot 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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St Clements carrots

St Clements carrots

Sarah Cook

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Serves 6

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 4.2 out of 5.9 ratingsRate

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

Gluten-free

Vegetarian

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Creamy celery gratin

A star rating of 4.2 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

800g carrot

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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Nutrition: per serving

kcal86
fat4g
saturates2g
carbs11g
sugars11g
fibre0g
protein1g
salt0.13g

low

Method

step 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.
step 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 TIPS

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.

GET AHEAD

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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.2 out of 5.9 ratings

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