“Most of the time when I roast carrots ... stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with lemon juice, transfer to platter; salt and pepper to taste ...

The humble carrot is an ingredient that is more often than not pushed to the side, used as a simple vegetable add-on, instead ...

Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon ...

Tip the carrots, parsnips and onion into ... Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted.

Toss this mixture on the cooked carrots along with the lemon zest, some salt and pepper and leave to cool. An hour before serving, toss in the mint and mix well.

Place carrots on a parchment-lined baking sheet or roasting pan, toss in oil, and season with salt and pepper. Roast in oven, turning occasionally, until soft and browned, 30-35 minutes.