Balsamic shallots & carrots with goat's cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tsp clear honey
- 4 thyme sprigsleaves picked
- 300g baby carrotsunpeeled and scrubbed
- 300g banana shallotshalved lengthways, root left intact
- 50g soft goat's cheese
- ½ small bunch parsleyroughly chopped
Nutrition: per serving
- kcal175
- fat12g
- saturates3g
- carbs11g
- sugars10g
- fibre4g
- protein4g
- salt0.4g
Method
step 1
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.
