• 1 lb rainbow carrots, cut in half and sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • coarse salt for sprinkling
  • parsley, finely chopped for garnish


  1. Preheat oven to 200 C. Grease a baking dish and set aside.
  2. In a bowl whisk together olive oil, vinegar, honey, sea salt and black pepper until fully combined.
  3. Toss the carrots and the honey mixture together until evenly coated.
  4. Place coated carrots into the baking dish.
  5. Roast for about 30-35 mins until carrots are tender.
  6. Cool for 5 mins. Top with a sprinkling of coarse salt and fresh parsley to serve.