Roasted asparagus and carrots with orange and sesame

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1-2

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 180C/350F/Gas 4.
Blanch the baby carrots in a pan of boiling water for 4-5 minutes. Drain, and then spread out on a baking sheet along with the asparagus spears.
Dot the butter over the top, drizzle over the olive oil and season well with salt and freshly ground black pepper. Place in the oven and roast for 5-6 minutes.
Remove from the oven and sprinkle over the orange juice, caster sugar and sesame seeds. Place the squeezed orange half on the tray and return to the oven for 4-5 minutes, until tender and caramelised.
Serve warm, discarding the orange half.

200g/7oz asparagus spears, trimmed

150g/5Â½oz baby carrots, trimmed

Â½ orange, juice and squeezed orange half

salt and freshly ground black pepper

1 tsp caster sugar

2 tbsp olive oil

1 tbsp sesame seeds

25g/1oz butter

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