16 February 2011

Roasted Roots

Scrape and trim carrots, and cut into sticks. Put the carrots or other roots into a roasting tin all cut into the same size pieces. Sprinkle with olive oil, and toss to cover. Sprinkle with salt. Sprinkle over also a little vegetable or other stock and a good squeeze of lemon (orange is good with carrots too). Roast at 200C/Gas 6 until the veg has begun to colour, stirring them around from time to time. The liquid should cook off.

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