Balsamic & brown sugar roasted carrots

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1. Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.
2. Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.

Tip

Toss the carrots with rocket, feta and a drizzle of olive oil for a satisfying warm salad.

PER SERVING

107 kcalories, protein 1g, carbohydrate 13.5g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.58 g

Latest comments and suggestions

• LisaPisa

  07 May 2009

  LisaPisa rated and commented on this recipe

  

  These were OK but I've done nicer flavoured roast carrot recipes. I found that the caramel was verging towards burnt before the carrots were tender.

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• Kym1984

  23 June 2009

  Kym1984 rated and commented on this recipe

  

  Delicious! I just wish I'd made more!

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Ingredients

• 500g carrots , peeled and halved lengthways
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp light muscovado sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Vegetarian, Vegan, Dairy-free

Ingredients

• 500g carrots , peeled and halved lengthways
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp light muscovado sugar

PER SERVING

107 kcalories, protein 1g, carbohydrate 13.5g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.58 g

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