Ingredients

• 150g/5½oz baby carrots
• trimmed
• 200g/7oz asparagus spears
• trimmed
• 25g/1oz butter
• 2 tbsp olive oil
• salt and freshly ground black pepper
• ½ orange
• juice and squeezed orange half
• 1 tsp caster sugar
• 1 tbsp sesame seeds

Directions

• 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.