Honey and balsamic roasted carrots, or meh carrots part 2.

For the second recipe in my ground-breaking series on the humble carrot I bring you…honey and balsamic roasted carrots. This recipe is especially useful if you have a number of the little orange critters languishing in your vegetable drawer and they’re getting on the soft side. Slathering them with some umami flavours, some honey and a little olive oil is SO much more chi-chi than a simple slice and boil, and any softness is cleverly covered up. Here I have them photographed as part of a simple meat-and-three-veg, accompanying not only steak but a humble jacket baked potato. They are equally at home sprinkled with feta and some chickpeas for a simple vegetarian supper. And don’t feel you can’t participate if you don’t have any soft, boring carrots to hand – this is also lovely with those fancy baby carrots with the leafy green tops.

Ingredients:

• 4-5 large carrots halved lengthways, or one bunch of baby carrots (leaves removed), scrubbed but not peeled
• 1 T honey
• 2 T balsamic vinegar
• 2 T olive oil
• Salt and pepper to season

Method:

Heat oven oven to 210 degrees celsius.

Place carrots in a roasting tin.

Place honey, vinegar and oil in a jar and shake to combine.

Pour over the carrots and shake tin to coat evenly. Season with salt and pepper. Roast for 30 minutes total or until carrots are golden. Turn carrots once or twice during cooking.