Tangerine Carrots

This recipe is loosely adapted from Jamie Oliver’s Jamie at Home, which describes this method for roasting carrots and beets in the oven.

For each small bunch of carrots, blanch them whole, trimmed and washed, in boiling salted water for about 10 minutes until just tender. Drain and place in a bowl with one or two smashed garlic cloves, a “glug” of very good extra-virgin olive oil, a few sprigs of chopped rosemary, the juice and grated peel of two tangerines and the juice of ½ lemon and a good grating of black pepper.

Place in a shallow baking pan and roast in a 425-degree oven for 30–40 minutes until tender and beginning to color.

With more carrots, just use more of the flavoring ingredients.

You will need a good grater for thin-skinned tangerines, but after 40 years in the kitchen I finally bought a really good one and highly recommend that every cook do so much sooner than I did. I use a Microplane.