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
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
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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.