Small carrots roasted whole and hard, until the thin ends go dark. Nothing in the tray but oil and salt.
The tops, washed twice because they hold grit, blanched for thirty seconds and blitzed with garlic, oil, a handful of the fried breadcrumbs and lemon.
What goes wrong
Old tops. If they are limp at the market they will taste of dust; take the sauce off the card and eat the carrots plain.
