500g carrots, peeled and halved lengthways
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp light muscovado sugar
Heat oven to 180C/fan 160C/gas 4.
Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite.
Drain and pat dry.
Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar.
Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.
Recipe adapted from: Good Food