- Bunch of carrots, lightly scrubbed and halved
- Olive oil
- Fresh herbs: parsley, sage, bit of rosemary, thyme – all to none.
- Celtic sea salt and black pepper.
Serves 2-4.
- Heat oven to 200°C/400°F/gas mark 6
- Pour some olive oil into a large roasting tin – enough to give a reasonable covering – and put in the oven to heat up.
- After the oil has warmed up, take the pan out and add the carrots.
- Salt the carrots and stir them about to coat them in the oil.
- Roast until tender, 20 – 30 mins.
- Taste them and add more salt if needed, then add the pepper and herbs and mix well.
- Serve.
These days carrots come in purple and yellow as well as orange. The purple ones especially are bound to increase the suspicions of the children. To get a good mix of antioxidants, we are told to eat a rainbow, which means eat different coloured vegetables with each meal. Purple carrots are a normal carrotty orange in the middle, so big bang for buck there – 2 colours in one vegetable. All the different carrots taste nice. If the carrots have gone a bit bendy, put them, pointy side down, in a jar of water in the fridge and they should stiffen up most satisfyingly.