Honey-roasted beetroot & carrots

• medium carrots↗4

  diced

• balsamic vinegar↗1 tbsp tbsp
• clear honey↗2 tbsp tbsp
• olive oil↗1 tbsp tbsp
• pre-cooked beetroots4

  (not in vinegar), quartered

• pumpkin seeds↗25g g
• fresh herbshandful

  such as parsley or basil, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.

2. 2

   Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.