Roasted Pesto Carrots 

Ingredients

600g carrots or 1 bunch,

1 tbsp olive oil

2 tbsp basil pesto

Method

Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.

Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

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Carrot Fries

Ingredients

500g carrot

1 tbsp cornflour

1 tbsp vegetable oil

1 tsp finely chopped tarragon

a little black pepper

Method

Heat oven to 200C. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

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Carrots with Pine Nuts and Raisins

Ingredients

800g carrots cut

large knob of butter

50g pine nut

50g sultana

large pinch of sugar

Method

Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed. Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar and toss.

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Cumin Roast Carrots 

Ingredients

6-8 medium carrots

1 thyme sprig

1 rosemary sprig

2 garlic cloves, lightly crushed

2 star anise

1 bay leaf

1 tsp olive oil

1 large knob of butter

1 tbsp cumin seeds

Method

Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan, season and boil until soft. Remove from the heat, drain and put aside. In a seperate pan, heat the olive oil, then fry the carrots, add the butter and cumin seeds, mix together and serve.

Recipes adapted from BBC Good Food