Roasting Carrots

Everybody knows how to boil a carrot but we don’t often think of roasting them. In fact, carrots are delicious when roasted, as the dry heat of the oven concentrates and caramelises their sugars.

To roast carrots, peel them, then cut into quarters lengthways. Put in a roasting tin with olive oil and a pinch of salt. (You can add some lightly smashed unpeeled garlic cloves if you like.) Roast the carrots in a 180°C (350°F/Gas 4) oven for 35 minutes, turning once, until golden and tender. Serve drizzled with a little balsamic vinegar and olive oil and sprinkled with sea salt.