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

Ingredients:

• 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

Method:

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 Glaze, Honey Roast Parsnips, Sprouts with Bacon and Chestnuts, Pork, Fruit and Nut Stuffing Sausage and Gravy.

Modified from The Ultimate Carrots.