Roast carrots with salsa verde

20 mixed baby carrots, scrubbed clean

1 tbsp olive oil

pinch sea salt

pinch cracked black pepper

subheading: for the salsa verde:

handful of fresh parsley

handful of fresh chives

handful of fresh basil

3 garlic cloves, minced

3 tbsp capers

3 cocktail gherkins

1 tbsp mustard

3 tbsp olive oil

3 tbsp red wine vinegar

pinch sea salt

pinch cracked black pepper

Preheat your oven to 180°C

Place the carrots onto a baking sheet and drizzle over the oil and season with salt and pepper.

Place the carrots into the oven to roast for 20 minutes.

While the carrots are cooking, add all the salsa verde ingredients to your blender and blitz until roughly chopped.

When the carrots are cooked, drizzle over lashings of salsa verde and serve.

Any leftover salsa verde can be stored in an airtight container in the fridge for up to 5 days.

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