Clear and checked
Method
- 01
Read, weigh and prepare
6 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Start heating the oven
1 minHands-onHeat the oven to 190°C fan / 210°C conventional.
- 03
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes in total, checking the oven has reached its setting.
- 04
Prepare the vegetables
3 minHands-onPrepare carrots as described in the ingredient list. Toss with their oil, salt if listed, honey. Spread in a single layer on a roasting tray.
- 05
Load the oven
2 minHands-onCheck the oven setting and carefully put the prepared dish into the hot oven.
- 06
Roast the vegetables
17 minHands-off · check as directedRoast for about 35 minutes in total, turning midway. Cook until tender with golden or charred edges.
- 07
Check and turn
1 minHands-onTurn the vegetables and check for even colouring.
- 08
Finish roasting
17 minHands-off · check as directedContinue until tender and browned; extend cooking if the centres still resist a knife.
- 09
Check and take out of the oven
2 minHands-onCheck the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.
- 10
Finish and serve
2 minHands-onServe hot.
Equipment check
4 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Oven and oven-safe dish
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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