These roasted carrots go perfectly with a steak and mushroom pie.
vegetable or extra virgin olive oil
sea salt, black pepper
50g unsalted butter
a large handful of sage leaves
1. Preheat the oven to 220C/200C fan/gas 7 (if not already hot). Wash the carrots well then leave a little stalk at the top and nick off the root. Shake them dry and arrange in one or two baking dishes. Drizzle over a little oil, season and roast for 60-70 minutes until nicely coloured.
2. Just before serving, melt the butter in a medium nonstick frying pan, skim off the surface foam, pour off the clarified butter and discard the milky residue at the bottom. Return the clarified butter to the pan and when it is hot, add the sage leaves to fry until they look dry and crisp.
3. Pour the butter and sage leaves over the roasted carrots to serve.
Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.