Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat’s cheese and parsley to serve
Prep:10 mins
Serves 4
2 tbsp balsamic vinegar3 tbsp olive oil2 tsp clear honey4 thyme sprigs, leaves picked300g baby carrots, unpeeled and scrubbed300g banana shallots, halved lengthways, root left intact50g soft goat’s cheese½ small bunch parsley, roughly chopped
STEP 1Heat 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.
