12 thin carrots, peeled

1/2 cup (125 ml) carrot juice

2 tbsp (30 ml) olive oil

With the rack in the middle position, preheat the oven to 350°F (180°C).

Place the carrots in a baking dish. Add the carrot juice and oil. Season with salt and pepper. Cover with foil.

Roast for 30 minutes. Remove the foil and roast for another 15 minutes or until tender.

Delicious with braised beef, roast chicken or spiced lamb shanks in carrot juice (see recipe).

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