ROASTED CARROTS with Orange and Thyme

I love transforming ordinary vegetables into something delicious. The humble carrot, a staple vegetable of the UK is just fine boiled, with a knob of butter on it but….. there is so much you can do, with very little effort. When roasted they become sweeter and the flavour intensifies.

Take:

1 large orange, preferably juicy and sweet.

Some good Olive Oil

Medium even sized carrots

Chopped fresh thyme

Sea Salt and freshly ground pepper

[Here I will break and tell you I use Felippo Berio Light and Mild. Or failing that 

Napolina Light and Mild. Fantastic versatile oils for roasting, stir frying - anything. In any recipe if I say oil - that is it!! I also sometimes use Rapeseed Oil. Great flavour, especially for dressings]

Finely grate the orange zest and put in a little bowl with 2 or 3 tablespoons of oil, to infuse, along with some sea salt and freshly grated pepper. Leave for as long as you can.

Squeeze the juice and place in a saucepan along with a little water and a knob of butter and a little sea salt.

Top and tail the veg and finely peel. Cut in half longways. Place in the juice mix and bring to the boil and simmer for about 5 or 6 mins. Drain.

Tip the carrots, in a single layer, into a roasting tin and then spoon over the oily zest, making sure all the surfaces are covered. Season, sprinkle over the thyme then put into a preheated fan oven set at 190 deg C for around 30 - 40 mins depending on the size of the carrots. Enjoy!