Serves 3-4

Ingredients:

450g carrots, peeled

50ml verjus

15ml olive oil

salt

2 tbls. chopped fresh herbs such as mint and coriander to finish

Method:

Preheat your oven to 180 degrees with fan on.

If using large carrots, cut them on a bias into 3-4 pieces each or keep them large but slice down the length. Toss them with olive oil and salt and place on a roasting tray. Pour on the verjus. Cover the tray with aluminium foil and roast the carrots for 15-20 minutes until they start to get tender but are still firm. Then uncover and continue roasting until they are nicely caramelised approximately a further 15-20 minutes. When they are uncovered, toss them around every 5 or so minutes so they get evenly browned, When they are still hot, toss them together with some chopped mint and coriander. Serve hot, warm or room temperature.