Roasted carrots with basil pesto

Cut the carrots lengthways to add interest and different textures to your plate. Adding pesto is an easy way to elevate the flavour of this root veg.

SERVES 6 PREP 5 mins COOK 30 mins EASY V

600g carrots, quartered lengthways 1 tbsp olive oil

2 tbsp basil pesto (check the label

if vegetarian)

1 Heat the oven to 200C/180C fan/ gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.

2 Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 80 kcals • fat 4g • saturates 1g • carbs 8g • sugars 7g • Žibre 4g • protein 1g • salt 0.2g