Malted carrots with sunflower seeds
- 2 Carrots, small to medium sized, peeled, cut in half lengthways if on the large side
- 2tbsp Vegetable oil or sunflower oil
- 2tbsp Malt extract
- Salt and freshly ground black pepper, to taste
- 50g Sunflower seeds
- STEP 1
Preheat the oven to 180°C.
- STEP 2
Arrange the carrots in a single layer in a roasting tin and drizzle them with the oil and malt extract. Season with salt and pepper and cover the tin with some foil.
- STEP 3
Cook in the oven for 30 minutes, remove the foil and add the sunflower seeds and continue to roast, uncovered, for a further 20–30 minutes until the carrots are completely cooked and sticky, almost wizened and golden brown in places.
- STEP 4
Pile the carrots onto a warmed serving dish, scraping the sticky residue and sunflower seeds from the roasting tin.