Honey roast carrots & beetroot
- 500g Chantenay carrots
- 300g pack Asda Long Life Cooked Beetroot
- 3 tbsp sunflower oil
- 3 tbsp clear honey
Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the tops off the carrots. Drain the beetroot and pat dry with kitchen paper. Cut each one into 8 wedges. Put the carrots in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes. Drain well.
Heat 3 tbsp sunflower oil in a large roasting tin for 5 minutes. Add the vegetables and turn them over in the fat. Roast for 20 minutes.
Drizzle on 3 tbsp clear honey and turn the vegetables to coat them in it. Roast for another 10 minutes.