Bright, tender carrots roasted until just firm enough to hold their bite, then tossed with fresh cilantro, a squeeze of lemon, and cracked black pepper. Each half-moon slice picks up a light char from the oven while staying naturally sweet at the centre. Sunflower oil keeps things clean and simple, letting the citrus and herb do the talking. A versatile side that pairs easily with grilled proteins, grain bowls, or any plate that needs a little colour and freshness.

Carrots, cilantro, lemon juice, sunflower oil, kosher salt, black pepper.