Olive oil and Dijon-dressed carrots
Bring out the natural sweetness of baby carrots with this gorgeous Dijon mustard dressing - it's simple but so effective
- 800g (1lb 2oz) baby carrots, halved lengthways if large
- 4tbsp olive oil
- 1tbsp white wine vinegar
- 1tbsp Dijon mustard
- ½ tsp caster sugar
- 1tbsp roughly chopped parsley
You can make up the dressing the day before and just chill it until needed.
- 1 .Drop the carrots into boiling salted water, bring back to the boil and simmer until just tender - about 5 to 10 mins. Drain and return to the pan.
- Combine the oil, white wine vinegar, mustard and sugar. Season well and pour over the carrots. Scatter with parsley and serve.