Ingredients

• 2lb - 900g medium carrots, tops trimmed, scrubbed
• 4 tbsp - 55g butter
• 3 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 lemon (juiced)
• ½ cup fresh parsley, chopped
• Salt and pepper, to taste

Steps

• Step 1

  Preheat your oven to 400°F (200°C).

• Step 2

  

  Trim the tops of the carrots to about ½ inch and scrub them clean. Cut the carrots diagonally into 3-4 inch pieces (halve or quarter them lengthwise if they are large).


• Step 3

  In a large bowl, toss the carrots with olive oil, balsamic vinegar, salt, and pepper until evenly coated. Transfer to a roasting dish and roast for 35-40 minutes in a convection oven or 50–55 minutes in a standard oven. After 20 minutes, toss the carrots or turn each piece over to ensure even cooking.

• Step 4

  In the same bowl, add maple syrup, butter, and the juice of half a spinning lemon. Microwave for 2-3 minutes until the butter has melted, and boiled into mixture. You could also use a small saucepan on the stove. Once the carrots are done roasting, remove them from the oven and immediately toss them in the hot butter mixture to coat evenly. Sprinkle with freshly chopped parsley then serve hot.

Little Tips

Caramelisation: You can increase the oven temperature slightly at the end (400°F – 200°C for convection or 425°F – 220°C for standard) for the last 5-10 minutes to enhance caramelisation.