Carrots with Tarragon

COOKING carrots, particularly with their skin still on, helps to increase the absorption of nutrients such as beta carotene; adding plenty of olive oil enhances the absorption of fat-soluble vitamins. SERVES 2 (220 calories)

250g purple (or orange) carrots, scrubbed and trimmed

3 tbsp extra-virgin olive oil 1 tsp dried tarragon Juice of ½ lemon PREHEAT the oven to 180c/160c fan/ gas 4. Place the carrots in an ovenproof dish or roasting tin. Toss them in the olive oil, tarragon and some seasoning. Bake them for 20-30 minutes, stirring them occasionally, until they start to brown. Drizzle with the lemon juice before serving.