Maple Roasted Carrots

Delicious sweet roasted carrots for a special occasion. Could throw in some parsnips too...Oliver!

Serves 4 

Preheat oven to 200c or 180c fan

Equipment

Sharp knife

Chopping board
Peeler 

Foil

Roasting dish 

Ingredients

1lb carrots topped not tailed, peeled and chopped in half
1 1/2 oz or 45g  butter
1 oz soft brown sugar
2 tbsp maple syrup 
1/2 tsp crushed chilli flakes
salt 

Method

Line a baking tray with foil so that none of the liquid can get through to the pan - you'll thank me later when you don't have to try to clean it and can just throw the foil away!

Peel the carrots and top them. I leave the tails on so are a nice shape. Slice in half vertically and leave smaller ones. Alternatively if using mini or thin carrots leave as they are.

Spread the carrots out on the foiled baking tray. 

Mix the butter, sugar syrup and chilli flakes.

Dollop evenly over the carrots. 

Roast the carrots for 60 mins tossing every 20 mins in the sweet sauce.

Sprinkle with sea salt and serve with sauce drizzled over the top. 

Enjoy!