Ingredients

• 2lb - 1 kg carrots (approx 4 medium to large)
• 3 tbsp - 40g butter
• 1 ¼ tbsp brown sugar
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 orange (half juiced)
• 1 handful of fresh parsley (optional)
• Salt
• Pepper

Steps

• Step 1

  Wash carrots, peel and trim the tops and tails. Cut into triangular wedges by cutting on an angle and turning the carrot after each cut (watch video).

• Step 2

  Place in a bowl with salt, pepper, olive oil and the balsamic vinegar. Toss or mix well until each piece is evenly coated. Transfer to a roasting dish and bake for 40 min at 350°F – 180°C based on convection oven, 20-30% longer for A standard oven.  After 20 minutes remove from oven, give the carrots a toss or turn each piece over. Return to oven. Depending on the density and size of the carrot, some may require longer cooking times.

• Step 3

  In the same used mixing bowl, no need to wash, add the sugar, butter and the squeeze of half an orange. Place in microwave oven for approx 1 minutes, until butter is hot and melted. You can also do this in a separate saucepan on the stove.

• Step 4

  Once cooked, remove the carrots from oven and place directly into hot butter. Mix and toss well for even coating. You can optionally chop some parsley, add to carrots and mix.

Little Tips

Add cinnamon, cumin or cayenne pepper for that North Africa flavour. You can also use honey instead of sugar, or even maple syrup. White sugar will also work but brown give the carrots more depth.