Add the carrots to the oven once the potatoes are done and make sure they're super-tender and dark at the edges before you take them out. A combination of roasted and raw carrot has double the texture and flavour. We used a mix of orange and purple carrots; pick whatever's sweet and crunchy on the day.
- 8 carrots, scrubbed
- 2 tbsp olive oil
- 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways
- 1 garlic clove, finely chopped
- Juice of ½ lemon
- 2 tbsp Sherry vinegar
- 1 cup each coarsely chopped flat-leaf parsley and coriander
- 3 spring onions, thinly sliced
- 50 gm roasted almonds, coarsely chopped
- 50 ml extra-virgin olive oil
- 1Preheat oven to 170C. Halve 6 of the large carrots lengthways, then chop into roughly 5cm chunks and combine in a bowl with half the olive oil. Season to taste, spread in a roasting pan lined with baking paper and roast until tender (1¼-1½ hours).
- 2Toss Dutch carrots in a bowl with remaining olive oil, season to taste, then 30 minutes before larger carrots are done, spread Dutch carrots on top of larger carrots and roast until tender (25-30 minutes). Set aside to cool to room temperature.
- 3Combine garlic, lemon juice and vinegar in a bowl, season to taste and stand for 5 minutes for garlic to soften. Cut remaining carrots into julienne on a mandolin, add to garlic mixture with herbs, spring onions, almonds and extra-virgin olive oil, toss to combine and season to taste. Place roast carrots on a serving plate, scatter salad over and serve with roast turkey and other accompaniments.