Roasted asparagus and carrots with orange and sesame Recipe

Roasted asparagus and carrots with orange and sesame Recipe

  • 150g/5½oz baby carrots, trimmed
  • 200g/7oz asparagus spears, trimmed
  • 25g/1oz butter
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • ½ orange, juice and squeezed orange half
  • 1 tsp caster sugar
  • 1 tbsp sesame seeds
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Blanch the baby carrots in a pan of boiling water for 4-5 minutes. Drain, and then spread out on a baking sheet along with the asparagus spears.
  3. Dot the butter over the top, drizzle over the olive oil and season well with salt and freshly ground black pepper. Place in the oven and roast for 5-6 minutes.
  4. Remove from the oven and sprinkle over the orange juice, caster sugar and sesame seeds. Place the squeezed orange half on the tray and return to the oven for 4-5 minutes, until tender and caramelised.
  5. Serve warm, discarding the orange half.
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