- 900 g Chantenay carrots, trimmed, and halved if large
- 75 ml maple syrup
- 3 cm piece fresh ginger, finely grated
- 1 tbsp fresh flat leaf parsley, chopped
Preheat the oven to 200°C, fan 180°C, gas 6. Put the carrots in a large pan of water, cover and bring to the boil, then simmer for 10 minutes, until just al dente. Drain and tip into a medium roasting tin.
Add half the maple syrup to the carrots, along with the ginger and some seasoning. Toss well and roast for 15 minutes. Transfer to a serving dish, drizzle over the remaining maple syrup and sprinkle with the parsley to serve.