MAPLE ROAST CARROTS

Carrots are one of the cheapest vegetables out there and roasting them brings out their wonderfully sweet flavour, which gets a helping hand here from a splash of maple syrup to make them sticky and moreish. They keep really well, so if you roast a bunch of carrots, you can use them in meals for the rest of the week. If you can get your hands on carrots with tops, then use the leafy greens to make a zero-waste pesto. You can leave out the maple syrup and try using any herbs and spices you have in the cupboard if you prefer; for instance, carrots work really well with cumin, paprika and turmeric.

SERVES 4

1 bunch of carrots, preferably

with green leafy tops (total weight about 1 kg / 2 lb),

peeled and halved

2 tablespoons olive oil

2 tablespoons maple syrup

salt and pepper

Preheat the oven to 190C (375F), Gas Mark 5. Toss the carrots with the olive oil on a large baking tray and spread them out in an even layer – you want to roast them, not steam them, so they need space to caramelise.

Season with salt and pepper and roast for 30–35 minutes until golden and soft to the touch.

Drizzle over the maple syrup and return to the oven for 5 minutes, until the carrots are sticky and smell fragrant.

Enjoy warm, or leave to cool, then store in an airtight container in the refrigerator for up to 5 days.

This recipe is from Broke Vegan by Saskia Sidey, click the link to order today!.

For even more delicious vegan recipes, check out this Vegan Love by David Bez.