“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.
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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.