Roasted Carrots with Balsamic Vinegar and Brown Sugar

• carrots↗500g g

  peeled and cut in half lengthwise

• olive oil tbsp
• balsamic vinegar tbsp
• light muscovado sugar tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (convection 160 °C, gas 4). Boil the carrots in water for 10–15 minutes until tender yet slightly crisp. Drain and pat dry with a paper towel.

2. 2

   Place the carrots in a roasting pan, drizzle with olive oil and balsamic vinegar, sprinkle with sugar, sea salt and black pepper. Roast for about 45 minutes, stirring occasionally, until the sugar caramelises and the carrots become soft and tender.