This is the go-to carrot recipe when you see bunches of taut young carrots. They're great with most things – meats, other vegetable dishes – or make them a star in their own right, spoon over cooked lentils and top with crumbled feta, or sizzled haloumi, and slow-roasted tomatoes.
2 bunches baby carrots
2 Tbsp extra virgin olive oil
1 tsp whole-grain mustard
Finely grated zest 1 lemon
1 clove garlic, peeled and crushed
Flaky sea salt
Freshly ground black pepper
6 large mint leaves
For Baby Carrots with Mustard Vinaigrette
1 Trim and peel carrots, washing well around the stalk ends. If carrots are uneven in size, cut fat ones in half lengthways.
2 Cook in lightly salted water for about 10 minutes, until nearly tender. Drain and refresh with a cup or two of cold water. Pat dry with paper towels.
3 Mix the olive oil, mustard, lemon zest and garlic together in a bowl. Add carrots while they are still warm and toss well, adding sea salt and pepper to taste.
4 Shred the mint leaves and strew over the top. Serve immediately.
And here’s another way with Baby Carrots Baked in the Oven (pictured)
Rub carrots with whole grain mustard and a little olive oil. Lay them flat in a shallow roasting tine lined with baking (parchment) paper. Strew with rosemary, cumin seeds and sliced garlic. Bake for about 20 minutes in an oven preheated to 200°C (400°F), until they look a little shrivelled and have started charring on the tips.