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1 hour
- 750 g young bunched carrots different colours if possible, washed and scrubbed
- olive oil
- herb or red wine vinegar
- sea salt
- freshly ground black pepper
- a few sprigs of fresh thyme
- 3 cloves garlic crushed
- Preheat the oven to 200°C/400°F/gas 6. Coat the carrots with olive oil, vinegar, salt, pepper, thyme, and garlic. Put in a roasting tray, cover with foil, and bake for 30-40 minutes until tender. Uncover and bake for an additional 10 minutes until caramelized and browned.
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