Prep time: 10 mins

Cooking time: 40 min

Serves: 4 (as a side dish)

ROASTED CARROTS

1. Little carrots (I used a 3-colour variety)

2. Salt

3. Pepper

4. Paprika (not too much if you don't like it spicy)

5. Honey

6. Oil

1. Wash the carrots and cut the tops off

2. Coat carrots in oil, salt, pepper and paprika

3. Oven bake the carrots on baking paper at 200 degrees for 40 mins.

4. Brush honey over the carrots while hot.

5. If you didn't burn anything, heave a sigh of relief and dig in with a fork.

1. Other root vegetables can be used! Although the purple and yellow carrots are tougher and are therefore ideal for roasting, you can consider doing this with pumpkin, sweet potato, and even normal sized carrots. Just be aware that you will need to watch the oven more closely as different items will require different cooking times.

2. Coat evenly in oil before baking. This will ensure even browning and crisping.

3. After coating with honey, you can put the tray back into the oven at 160 degrees Celsius for a further 2-3 minutes for further caramelisation.

4. The ideal texture is for a fork to pierce through the carrots easily but not to the point of the carrots falling apart.