Cooking: Roast

If the carrots are small, leave them whole or cut them in half lengthways; if they’re bigger, cut them into quarters lengthways, or ‘rollcut’ them (see box). Toss the pieces with olive oil and salt, spread over a roasting tin and roast at 200°C/Gas 6 for about 30 minutes, until cooked through and lightly caramelised.

Roast carrots can be pepped up with flavourings: add spices such as fennel seeds, cinnamon, cumin; robust fresh herbs like thyme and rosemary with the oil; or a little sugar or honey towards the end of cooking for extra sweetness (see ‘work well with’ for more ideas).