ROASTED LEEKS AND CARROTS

Preparation Method :

• Pack the leeks and carrots closely together in a shallow ovenproof dish just large enough to hold them in a single layer.
• Scatter the garlic and herbes de Provence over the top. Add the olive oil, turning the vegetables to make sure they are well-coated. Sprinkle with coarse sea salt.
• Place in the top of the oven at 250°C/500°F/gas mark 9 and roast for 10 minutes. Turn and roast for another 10 minutes until beginning to blacken.
• Scatter with parsley and a little more sea salt to taste and serve immediately.