St Clements Carrots

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

• Cooking Time Prep 5 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

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

Directions

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.

Categories: All Christmas