Clementine Carrots

Cuisine: British
Effort: Low
Vegetarian: Yes
Festive: Yes

Serves: 4-6, Time: 1 hr 15 mins


  • 400g Chantonnay carrots (halved lengthwise if big)
  • Pinch salt
  • Pinch pepper
  • 1 tsp thyme
  • 1 tbsp vinegar
  • 1 tbsp port
  • 40g butter
  • 4 clementines, juiced, plus skins


  1. Preheat oven to 180°C Fan/Gas Mark 6.
  2. In 11x8" Pyrex dish, lay carrots and add ½" boiled water.
  3. Sprinkle in salt, pepper, thyme, vinegar, port, butter, and clementine juice.
  4. Sit clementines skins in with carrots.
  5. Roast for 1 hr. Will self glaze.
  6. Serve with roast dinner such as Lamb Slow Roast with Red Currant GlazeHoney Roast ParsnipsSprouts with Bacon and ChestnutsPork, Fruit and Nut Stuffing Sausage and Gravy.

Modified from The Ultimate Carrots.