800g carrots, cut into long wedges

1 knob lactose free butter

1 tbsp maple syrup

1 tsp balsamic vinegar

½ tbsp sesame seeds (optional)


Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the lactose free butter.

Roast for 40 mins, stirring in the maple syrup and balsamic vinegar halfway through cooking, and sprinkling over the seeds (optional) for the final 10 mins.

Recipe adapted from: Good Food

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