Ingredients:

• 4 tbsp Olive Oil

• 2 tbsp Honey
• 1 tbsp good quality, Balsamic Vinegar
• 1kg carrots, tops taken off, scrubbed clean and cut into quarters lengthways
• ½ small bunch fresh parsley, roughly chopped
• 100g hazelnuts, roughly chopped, or any other nut you want

Method:

1. Heat the oven to 200°C/180°C fan/gas 6. Put 3 tbsp of the Oil, the Honey and Balsamic Vinegar into a bowl and whisk together until combined.  
2. Put the carrots into a large roasting tin, pour over the Honey Balsamic mixture and toss the Carrots to coat. Sprinkle with salt, then roast in the oven for 40-45 minutes until tender, turning the carrots once or twice during cooking. Once cooked, mix the Parsley into the Carrots.
3. Heat the remaining tablespoon of Oil in a frying pan over a medium heat and fry the Nuts for a few minutes, turning occasionally, until just starting to turn golden. 
4. Serve the carrots with the hazelnuts scattered over the top.