Clementine roasted carrots

Name: Clementine roasted carrots
Total time: 1 h 20 min
Yield: 8 as a side
Ingredients: 1 kg small mixed-colour carrots heirloom if you can get them; olive oil; 2 sprigs of fresh rosemary or thyme; 2 clementines

With fragrant fresh herbs

“The sweetness of the carrots works so well with the gentle citrus flavour of clementines – you’ve got to try it. I’ve chosen rosemary this time round, but any woody herb will do. ”

Serves 8 as a side

Cooks In1 hour 20 minutes

DifficultySuper easy

Christmas Fruit Vegetable sides

Nutrition per serving

Calories 67 3%
Fat 2g 3%
Saturates 0.2g 1%
Sugars 6.2g 7%
Salt 0.5g 8%
Protein 1.2g 2%
Carbs 12.4g 5%
Fibre 3.6g -

Of an adult's reference intake

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Method

Ingredients

1 kg small mixed-colour carrots , heirloom if you can get them
olive oil
2 sprigs of fresh rosemary or thyme
2 clementines

Tap For Method

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Scrub and trim the carrots, leaving a little of the green tops on.
Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray.
Drizzle over 1 tablespoon of oil, season with a pinch of sea salt and black pepper, then toss to coat and roast for 1 hour. Meanwhile, pick the rosemary leaves.
Remove the tray from the oven, quickly squeeze over the clementine juice and scatter with the rosemary leaves, then toss together and roast for a final 10 minutes, or until beautifully golden.