FREE DELIVERY ON ORDERS OVER £75

 

2KG CARROTS, FINO OLIVE OIL, 2TBSP HONEY OR MAPLE SYRUP, 2TBSP CUMIN, SALT AND PEPPER, 50G PARSLEY ROUGHLY CHOPPED

 

PREHEAT THE OVEN TO 200C/180C FAN/GAS 6. WASH CARROTS AND REMOVE LEAVES. SMALLER CARROTS ARE PERFECT BUT IF THEY ARE CHUNKY THEN SLICE IN HALF LENGTHWAYS. PLACE IN A BAKING TRAY AND DRIZZLE GENEROUSLY WITH OLIVE OIL AND HONEY, SPRINKLE WITH THE CUMIN AND SEASON WITH ROCK SALT. ROAST FOR 30 MINS, THEN REMOVE FROM THE OVEN AND PLACE THE CARROTS ON A SERVING DISH MAKING SURE YOU ADD ALL THE SWEET COOKING JUICES. TOP WITH CHOPPED PARSLEY AND GROUND BLACK PEPPER. 

GREAT SERVED WITH A MIXTURE OF YOGURT, TAHINI AND LEMON JUICE, AND WITH SOME WARM BREAD TO SOP UP THE JUICES.

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