Clementine roasted carrots
With fragrant fresh herbs
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
Nutrition per serving
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Calories 67 3%
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Fat 2g 3%
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Saturates 0.2g 1%
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Sugars 6.2g 7%
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Salt 0.5g 8%
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Protein 1.2g 2%
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Carbs 12.4g 5%
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Fibre 3.6g -
Of an adult's reference intake
Recipe From
Jamie: Keep Cooking at Christmas
By Jamie Oliver
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Ingredients
- 1 kg small mixed-colour carrots , heirloom if you can get them
- olive oil
- 2 sprigs of fresh rosemary or thyme
- 2 clementines
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Recipe From
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.
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Recipe From
Jamie: Keep Cooking at Christmas
By Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
