Bisto
Roast Garlic and Clementine Carrots
Serves 10
Gluten Free
Vegetarian
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Ingredients
1 bulb garlic, broken into cloves and skin left on
750g Chantenay carrots, washed and topped (cut any large ones in half)
2 clementines, halved
50ml olive oil
10g Bisto Vegetable Bouillon Paste
Black pepper to season
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Celery
Methods
Step one
Preheat the oven to 200°C, 400°F, gas mark 7.
Step two
In a large roasting tin, place garlic cloves, carrots, and the clementines. As you add the clementines, squeeze the juice over the carrots, leaving the clementine halves in the tin as well.
Step three
Mix the olive oil with the Bisto Vegetable Bouillon Paste, drizzle over the carrots and season. Roast for 30-40 minutes, turning the carrots halfway through. Remove from the oven and serve.
Tips
You can replace Chantenay carrots with regular carrots; just peel and cut into large wedges.