Great Roasted Carrots

Great Roasted Carrots 1 kg / 2 lb carrots , peeled and ends trimmed (Note 1) 2 tbsp olive oil 3/4 tsp salt 1/2 tsp black pepper 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2) EXTRA FLAVOURING OPTIONS See Note 3 OPTIONAL GARNISH: Fresh parsley Preheat oven to 220°C/430°F (200°C fan). Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width. Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss. Roast 20 minutes: Spread out on tray, roast 20 minutes. Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too) Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray. Sprinkle with parsley and serve! Notes: 1. Carrots - fresh is best. Thawed frozen also works but because they leech more water, they don't brown as nicely. I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don't get as much colour as I do, then crank your oven up a bit at the end! 2. Garlic - added partway through baking so you don't end up with burnt black bits through your carrots, it's bitter and not pleasant. Do the same for ginger and dried herbs. Best to use garlic press or finely grate it using a microplane so you get a semi "paste" which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger. 3. MORE FLAVOUR OPTIONS Toss carrots in these before putting in oven: Parmesan - 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp) Parmesan crunch - 2 tbsp parmesan + 2 tbsp panko breadcrumbs Spice Mix of your choice - 1.5 to 2 tsp Dukkah - 2 tsp Moroccan - 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder Everyday seasoning - 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder Five Spice - 1/2 tsp (for subtle) Add these at the 20 minute toss mark: 2 tsp ginger, finely grated using microplane 1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix) 1 tsp cumin seeds Add these at the end: Squeeze of lemon juice (or lime!) One of the sauces below Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme Toasted nuts (almonds, pine nuts, walnuts go especially well) Fresh sprinkling of parmesan 3. Extras! Tahini sauce to make an Ottolenghi-like salad: 1/4 cup (55g) tahini, 2.5 tbsp water, 1.5 tsp honey, 1 tbsp lemon juice, 1/2 garlic clove (pressed through garlic crusher or super finely minced), 1/4 tsp each salt and pepper Mix well until it comes together. Either drizzle over piled up carrots, OR spread sauce on platter, pile carrots on top. Sprinkle with toasted flaked almonds (or chopped) or pine nuts, plus coriander/cilantro (or chives, parsley or green onion). Lemon Yogurt Sauce - quick way to dress it up, mix and dollop on pile of carrots or serve on side: Mix 1 cup, 1 clove garlic (pressed through garlic crusher or super finely minced), 2 tbsp extra virgin olive oil, 1 - 2 tbsp lemon juice (to your taste), 1/4 tsp each salt and pepper (plus more to taste).