- 2 bulbs garlic
- 1 kg Chantenay carrots
- 2 clementines
- 1 tbsp olive oil
Preheat the oven to 200°C, fan 180°C, gas 6. Peel the outer layers from the garlic and place the whole bulbs in a large roasting tin along with the carrots.
Halve the clementines and squeeze the juice over the carrots, leaving the clementine halves in the tin as well. Drizzle with the olive oil and season. Roast for 45 minutes, turning the carrots halfway through. Remove from the oven and serve.
Cook’s tip: squeeze the softened garlic pulp from the bulbs and mix into soft butter for instant home-made garlic butter.