SUPERCHARGED CARROTS

Serves 4 people as a side • Time: 30 minutes

CONTAINS
Vitamins A, C, K & biotin (B7), carotenoids, copper, flavonoids manganese calcium

YOU NEED

1 large bunch of carrots with the green tops on • 2 tablespoons olive oil
sea salt flakes • freshly ground black pepper • 90ml extra virgin olive oil
30ml lemon juice • 1 garlic clove, crushed • 2 tablespoons runny honey
¼ teaspoon wholegrain mustard • 1 tablespoon black sesame seeds

POTENTIAL BENEFITS
protects against cardiovascular disease, rheumatoid arthritis, cell damage, osteoporosis & cancer • supports eye, vascular, respiratory & bone health & the immune system • anti-inflammatory

Set the oven to 200°C/400°F/Gas 6. Cut the green tops off the carrots, roughly chop and set aside. In a baking tray, toss the carrots with the 2 tablespoons olive oil and season. Roast for 25–30 minutes, or until tender and starting to caramelise. For the dressing, place the oil, lemon, garlic, honey, mustard and salt and pepper in a food processor and blitz. Add the carrot tops and briefly blitz again. When the carrots are cooked, toss with enough of the dressing to coat and sprinkle with sesame seeds. Serve with the rest of the dressing on the side.