Balsamic shallots & carrots with goat's cheese

Balsamic shallots & carrots with goat's cheese

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Prep: 10 mins Cook: 45 mins

Easy

Serves 4

Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat's cheese and parsley to serve

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal175
  • fat12g
  • saturates3g
  • carbs11g
  • sugars10g
  • fibre4g
  • protein4g
  • salt0.4g
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Ingredients

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp clear honey
  • 4 thyme sprigs, leaves picked
  • 300g baby carrots, unpeeled and scrubbed
  • 300g banana shallots, halved lengthways, root left intact
  • 50g soft goat’s cheese
  • ½ small bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat’s cheese and parsley to serve.

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