Greek roasted minted carrots

6 servings

Ingredients

QuantityIngredient
6largesJuicy carrots
4tablespoonsOlive oil
2Cloves garlic, crushed
½cupWhite wine
2tablespoonsWhite wine vinegar
2tablespoonsMild honey, eg clover
½cupPacked, chopped, fresh mint
Salt and freshly ground black pepper

Directions

Peel carrots and cut into thin slices (about lcm) . Place in a roasting dish. Heat together olive oil, garlic, wine, vinegar and honey until honey is dissolved. Pour over carrots through all other ingredients. Cover and cook at 180øC for 45 minutes until carrots are tender. Remove cover, increase heat to 200øC and cook a further 10-15 minutes until juices have evaporated. Serve warm or at room temperature. Serves 6. Keeps 3-4 days in fridge.