Juicy Roasted Carrots
“Eat your carrots.” That was your catchphrase. We say “was”, because simply by adding of a dollop of Dairygold to this juicy roast carrot recipe, they’re sure to disappear off your family’s plates from now on, without any extra encouragement.
- 500g carrots
- 3 tbsp / 45g Dairygold
- A few whole garlic gloves (in their skin)
Peel and cut carrots into 2-3 inch lengths, then roughly halve or quarter each length to make them all the same size (or thereabouts).
Scatter your carrots into a casserole dish with the garlic cloves and three generous dollops of Dairygold.
Bung into an oven preheated to 180°C/350°F/Gas Mk 4 and roast for 1 hour, taking them out every 20 minutes for a quick stir. By the end, they should have softened and caramelised to become deliciously sweet.
Before serving, bring an extra bit of zing by frying a chopped up orange in a heaped tablespoon of sugar so it almost ‘jammifies’, and toss on top of the carrots.