An easy and delicious side dish or snack. You can use any type of carrot - rainbow carrots are a bonus as they're easy on the eyes đ
1 pack of carrots (400g)
1 tbsp ghee or oil
1/4 tsp sea salt
1/4 tsp black pepper
1 garlic clove, crushed
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp ginger powder
parsley for garnish
Preheat oven to 240°C/ 460°F (220°C fan). Wash and dry the carrots and trim the ends. slice into halves lengthways (or quarters depending on how chunky they are) rub in ghee, salt and pepper and evenly space out on a baking tray to roast for 30-40 minutes, flipping halfway through.
Meanwhile, mix the garlic, vinegar, honey and ginger in a small bowl and set aside.
Once the carrots are tender, drizzle the glaze and coat all the carrots. roast for another 10-15 minutes until liquid is mostly absorbed. Garnish with chopped parsley, serve and enjoy!