St Clements carrots
By Sarah Cook
Use some of the heap of clementines lying around over the Christmas period to make these sticky, citrussy roasted carrots
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Prep:5 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 86
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fat 4g
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saturates 2g
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carbs 11g
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sugars 11g
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fibre 0g
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protein 1g
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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
Tip
Roast herbed carrotsFollow 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.
Method
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.
