Serves: 4 | Preparation Time: 40 min
- 1 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
- 2onions, peeled, quartered
- 1 tbs extra virgin olive oil
- 20g (1/4 cup, lightly packed) brown sugar
- 1 tbs balsamic vinegar
Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper. Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender. Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.