Vickie de Beer’s Caraway & Maple Roasted Carrots

Instructions

1. Heat the oven to 200°C, 180°C fan. Peel and chop the carrots into chunks and place in a saucepan of cold salted water, then bring to the boil and simmer gently for 8 minutes.
2. Drain the carrots and place on a baking sheet. Drizzle over the oil and caraway seeds. Roast for 45 minutes.
3. Remove from the oven, drizzle over the syrup, and roast for a further 10 minutes, then season with sea salt and serve.