Roasted spicy carrots with salt, thyme, and a slight char from roasting olive oil, topped with bright green cilantro and a ...

Toss this mixture on the cooked carrots along with the lemon zest, some salt and pepper and leave to cool. An hour before serving, toss in the mint and mix well.

Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon ...

On a rimmed baking sheet, toss the carrots with the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper, then distribute evenly. Roast for 30 minutes. Meanwhile, grate 1 teaspoon zest from the orange ...

Tip the carrots, parsnips and ... clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Scatter over the flaked almonds and ...

Roast the carrots for 45 minutes or until cooked through and beginning to caramelise at the edges. For the harissa dressing, whisk together the olive oil, harissa, lemon zest and juice and season ...

Roast in the oven until the flesh is soft ... Whil4 this is cooking, grate the ginger, dice the carrots, zest the lemon and set aside. 9. After the lentils have been cooking for 15 minutes ...