1 lb (454 g) carrots, peeled

1 leek

1/4 cup (60 ml) olive oil

1 tablespoon (15 ml) fresh ginger, finely chopped

Salt and pepper

3 tablespoons (45 ml) chopped fresh mint

Preheat the oven to 190 °C (375 °F).

Cut the carrots diagonally into 1-cm (1/2-inch) slices.

Halved the leek with 3/4 of its green part lengthwise, then cut into 2.5-cm (1-inch) slices. Wash thoroughly.

In a bowl, combine the carrots, leek, oil and ginger. Place the vegetables on a baking sheet. Season with salt and pepper.

Bake in the middle of the oven for 35 minutes. Add the mint, toss and cook for about 15 minutes.

Serve with meat, fish or poultry.

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