Balsamic shallots & carrots with goat's cheese

2 of 5-a-day banana shallots carrots easy side dish gluten free goat's cheese shallots side dish spring sunday roast vegetarian

N/A

Source

Ingredients

2 tbsp balsamic vinegar

3 tbsp olive oil

2 tsp clear honey

4 thyme sprigs, leaves picked

300g baby carrots, unpeeled and scrubbed

300g banana shallots, halved lengthways, root left intact

50g soft goat's cheese

½ small bunch parsley, roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat’s cheese and parsley to serve.