Jamie: Keep Cooking at Christmas
By Jamie Oliver
1 hr 20 mins
Super easy
serves 8
About the recipe
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.
Recipe From
Ingredients
1kg small mixed-colour carrots, heirloom if you can get them
olive oil
2 sprigs of fresh rosemary
2 clementines
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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