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Balsamic roasted baby carrots
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2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
4 x 150g packs Waitrose 1 Baby Topped Carrots, scrubbed
Finely chopped flat leaf parsley, to serve
1. Preheat the oven to 200°C, gas mark 6. Place a roasting tray into the oven to heat up.
2. Mix the olive oil, balsamic vinegar, Dijon and seasoning together in a large bowl. Add the carrots and mix well.
3. Pour into the hot tray and bake for 30 minutes, shaking the tray twice during cooking, until tender and caramelised. Sprinkle over the parsley and season before serving.
Typical values per serving:
668µg vitamin A per serving / low in saturated fat
This recipe was first published in December 2016.