Roasted Carrots Chimichurri Traybake

Preheat the oven to 200°C. Zest a lemon, trim and halve the radish. Finely slice the garlic and trim the carrots.

Place the carrots and radishes into a large deep roasting tray with 2 tbsp of olive oil. Season with salt and pepper, then toss together. Roast for 30-35 mins until tender.

Meanwhile, make the chimichurri. Trim and finely dice the chilli, finely chop the parsley and mint. Add half of the parsley into a bowl with your mint, chilli, and the juice of both lemons. Add in 50ml of olive oil and season with salt, pepper, and sugar (if needed). Set aside.

Transfer the carrots onto a plate, cover, and set aside. Add the garlic, frozen peas and cooked brown rice to the tray and return to the oven for 3-5 mins, until piping hot.

Stir the lemon zest and remaining parsley through the rice, and serve onto plates. Share the carrots and drizzle the chimichurri all over.