Carrots & Citrus for Dinner or Lunch

A dear friend and farmer once taught me the beauty of tucking away carrots for winter, thank you.

And when you live where citrus grows year-round, the pairing becomes obvious. This quick, bright dish is rooted in both.

Ingredients

5–10 carrots, sliced lengthwise
5 fresh sage leaves, chopped
1 small leek, cut into half-moons
1 tsp red pepper flakes
1 tsp flake salt
1–2 tbsp good olive oil

To Serve
Place on a plate longways as is or drizzle with some fresh olive oil and/or lemon.