Carrots with crisp edges

A small tray of vegetables makes a useful starting point.

Heat the oven to 210 C. Scrub about 500 grams of carrots and cut them into similarly sized pieces. Dry them well, then toss with a tablespoon of oil and a little salt on a large tray.

Spread the pieces into a single layer with some space between them. Roast for around 25 to 35 minutes, turning once, until the edges color and the centers yield to a fork. Thickness and individual ovens change the timing, so start checking early.

Finish with lemon juice and chopped parsley. Serve warm beside rice or lentils, or fold the leftovers into a salad after cooling. Refrigerate leftovers promptly in a covered container.