These deliciously spiced roasted Chantenay carrots go well with roast poultry (goose, turkey or duck) as well as pork and lamb - so it’s a perfect side-dish during the winter festivities. If you don’t have enough space in your oven to bake it whilst your bird/joint is roasting, you can pre-cook this dish (even the day before) and reheat just before serving (in this case add the sugar during reheating); alternatively bake it while your roast is resting. As for the citrus fruit, use lemon or orange - depending on your main course and the other side dishes you're serving. For a big party double the amount of ingredients! For a healthier version you can use honey or maple syrup in place of the sugar.