The key to this dish lies in selecting the right ingredients, especially the carrots. I always choose firm, bright orange carrots with no cracks or soft spots—it makes a noticeable difference in texture and flavour. Growing up, fresh produce was always prized, and that lesson stuck with me. You don’t need fancy ingredients here, just quality basics that bring out the natural sweetness and earthiness of the carrots.

• 1 pound medium carrots (about 8-10), peeled
• 2 tablespoons olive oil (or avocado oil for a mild flavour)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (optional for a subtle kick)
• Fresh thyme or rosemary sprigs (optional, for garnish)
• 1 tablespoon lemon juice or apple cider vinegar (for brightness)

If you want to switch things up, swapping garlic powder for smoked paprika adds a lovely warmth. For a bit of indulgence, a sprinkle of grated Parmesan right at the end works beautifully.