Too often, the vegetable element of a meal is an afterthought; too often we settle for simply steamed veg which, although lovely, doesn’t always make the most of what fresh vegetables have to offer.
I don’t think you can ever go wrong roasting vegetables. These carrots, for example, are the most carroty carrots you ever tasted, revealing the sweet lusciousness hiding away in these all-too common root vegetables. You might consider carrots to be boring, taste these and prepare to be blown away.
500g organic carrots, scrubbed but unpeeled
2 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey
Heat your oven to 190C/ 170C fan/ gas 5.
Tip the carrots into a roasting tin and toss with the oil and some salt and pepper. Roast for 30 mins.
Mix the vinegar and honey together, then drizzle over the carrots, toss well and return to the oven for a further 30 mins.