- 1kg Chantenay or other small carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
Heat oven to 190C/170C fan/gas 5.
Tip 1kg peeled Chantenay or other small carrots into a roasting tin and toss with 3 tbsp sunflower oil and some salt and pepper. Roast for 30 mins.
Drizzle 2 tbsp white wine vinegar and 2 tbsp clear honey over the carrots, toss well and return to the oven for a further 20 mins.