Honey-roast carrots with orange and pistachios

Preheat an oven to 180ºC/gas mark 4

Peel the carrots and slice into 3cm pieces on a sharp angle. Zest the orange and set the zest aside, then cut half of the zested orange into slices and place in the bottom of a roasting tin (reserve the other orange half)

Place the carrots on top with a drizzle of olive oil and toss to coat well. Squeeze over a little fresh orange juice from the reserved orange half, season with a pinch of salt then roast for 45 minutes

Remove from the oven and stir in the honey and orange zest, then roast for a further 10–15 minutes

Transfer into a warmed serving dish and sprinkle with chopped pistachio nuts