Forget tasteless boiled carrots. Give your roasted carrots some zip with mustard and balsamic vinegar.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Serves: 8
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
4 x 150g packs baby carrots, scrubbed
Finely chopped flat leaf parsley, to serve
- Preheat the oven to 200°C, gas mark 6. Place a roasting tray into the oven to heat up.
- Mix the olive oil, balsamic vinegar, Dijon and seasoning together in a large bowl. Add the carrots and mix well.
- Pour into the hot tray and bake for 30 minutes, shaking the tray twice during cooking, until tender and caramelised. Sprinkle over the parsley and season before serving.