800g carrots, peeled and cut into chunks (or use whole, thinner carrots)
1½ tbsp olive oil
30g butter, melted
Handful of fresh parsley, chopped
3large garlic cloves, minced
Zest of ½ a lemon
Salt and black pepper
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the carrots in a large roasting tin, add the oil and butter and toss to coat.
- Roast the carrots for 30 minutes, tossing halfway through.
- In a small bowl, combine the parsley, garlic, lemon zest and some salt and black pepper.
- Toss the carrots with the gremolata and bake for a final five minutes.
Per serving: 112kcals, 6.2g fat (2.2g saturated), 13.8g carbs, 6.6g sugars, 1.3g protein, 3.5g fibre, 0.14g sodium