Serves - 8 Prep time - 20 minutes Cook time - 15 minutes
- 750g Rainbow carrots
- 1 tbsp of rapeseed oil
- 4 The Original Black Garlic cloves
- A pinch of salt and pepper
1/2 a bunch of fresh dill-roughly chopped
- 3 tbsp of balsamic glaze
1. Heat the oven to 180c
2. Wash the carrots, no need to peel. Roughly cut them into wedges and in a bowl toss with oil, Original Black Garlic cloves and salt and pepper and pop into a baking tray. Drizzle over one tbsp of the balsamic syrup.
3. Cook for 25 minutes until just soft and caramelised on the edges.
Lastly sprinkle over the fresh dill and the the rest of the balsamic syrup.