Serves 4 as a side
600g bunched carrots, scrubbed well, tops trimmed, left whole or cut in ½ if large (Ettrick's, Caithness Farm)
1 Tbsp olive oil (Dunford Grove)
1 Tbsp red wine vinegar
few sprigs fresh thyme
2 Tbsp clear honey (Bennies Honey, Blueskin Honey)
Sea salt and cracked black pepper
handful flat leaf parsley, roughly chopped
Preheat oven to 200°C.
Put the carrots in a baking dish.
Toss in the olive oil and vinegar.
Season and scatter over the sprigs of thyme.
Cover with foil and roast for 20 minutes or until tender.
Remove from the oven and toss in the honey.
Uncover and roast for a further 15-20 minutes or so, until the carrots are just tender.
Toss through the parsley, sprinkle with a little sea salt flakes.
Simply roasting carrots like this adds more intensity to their flavour and softens their texture.
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