St Clements Carrots
Savor the vibrant flavors of these roasted carrots with a citrus twist. Zesty clementines and lemons lend a bright and fresh essence to succulent carrots, transforming a simple dish into a stunning side that's both flavorful and visually appealing. The combination of fragrant zest, seasoned with a touch of olive oil and butter, infuses each bite with a burst of citrusy goodness. A delightful addition to any meal, these roasted carrots are sure to become a family favorite!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
45M
Prep Time
PT5M
Yield
Serves 6
Nutrition
- Calories: 86 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 11 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.13 milligram of sodium
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