Dressed Up Carrots

Ok, I'm going to get a bit weird here, but I'm a little in love with these carrots. Quite frankly you are lucky I'm willing to put this on my blog as I am a very selfish person and I'm not very good at sharing - but they are so goddam tasty I have to spread the love.

These are good as a warm side dish, they can be chilled and added to salad or pretty much anything you can think of - great for the meal prepping malarky and if you don't fancy carrots (although the flavours compliment each other) simply use the dressing on its own. I usually make this to tart up a quick sunday lunch, the subtle mint flavour goes especially well with beef or lamb.

Ingredients

4 large carrots

Handful of fresh mint

1 tbsp apple cider vinegar

2 tbsp rapeseed oil

2 tsp dijon mustard

1 tsp honey

1 tbsp orange juice

Method

1. Dice carrots, cover in boiling water and start to boil. For the love of god don't over cook them - they need to have a bit of bite or they'll turn to mush and be horrid.

2. Finely chop the mint and put into a small bowl.

3. add the rest of the ingredients and mix well

4. By now your carrots should be done, strain to get rid of any excess water and return to your pan

5. Add the dressing and reduce on the heat for about 1 min - if you use orange zest instead of orange juice then you may not need to do this, but this recipe is perfect in its simplicity so who can be arsed to zest an orange?

6. Transfer to bowl and serve or chill depending on purpose.