Recipes

Glazed Carrots with Peppers, Olives & Basil

Serves 6

Ingredients:

• 400g Chantenay carrots, whole but not peeled
• 3 red peppers, deseeded and roughly chopped
• 4 cloves garlic, peeled and finely chopped
• Juice and rind of 2 lemons
• 6 tbsp Oleifera rapeseed oil or a good glug
• 100g olives, pitted (green or black)
• Sea salt and black pepper
• Handful of basil leaves
• Oleifera rapeseed oil to drizzle and garnish

Preparation:

• Preheat the oven to 200°C/400°F/Gas 6

Method:

• Place the carrots, peppers and garlic on a roasting tray;
• lightly cover with Oleifera rapeseed oil, lemon juice and sea salt and black pepper.
• Roast in the oven for 15-20 minutes.
• Transfer carrots, peppers and garlic to a bowl, add the olives and lemon rind and roughly torn basil leaves and toss to mix, season well.
• Lightly drizzle with Oleifera rapeseed oil to serve.