Roasted Carrots with Zucchini Sauce

Serves 2

Pan-roasted carrots in butter paired with a creamy zucchini and sour cream sauce with lemon. Simple, elegant and ready in under 20 minutes.

Ingredients

• Carrots
• Butter
• Salt
• 1/2 zucchini
• 1/2 shallot
• 2 tbsp butter
• 1 lemon, zest + 1 tsp juice
• 1 cup full-fat sour cream
• Salt & pepper
• Pea shoots

Method

1. Cut the carrots into quarters lengthwise and add to a pan with a large piece of butter over medium heat. Cook for 5–7 minutes until the outside is tender but the centre still has a bit of bite. Season with salt.
2. Slice the shallot and zucchini into fine pieces. Add to a small pan over low heat with a chunk of butter. Cook for 7 minutes until tender.
3. Add the sour cream, lemon zest and juice to the pan and blend everything together. Season with salt and pepper.
4. Plate the carrots and sprinkle with pea shoots. Serve with the zucchini sauce on the side or spooned generously over the top.