Roasted Sticky Carrots in Hot Garlic Pickle

• Preheat your oven to 180°C

• Peel and chop your carrots, either into rounds or batons.

• Place your chopped carrots in a roasting tray and drizzle over a generous amount of olive oil – you don’t want your carrots to stick.

• Add several tablespoons of The Cherry Tree Hot Garlic Pickle so that all of the carrots are coated and mix well.

• Roast the carrots for 30-40 minutes, until they are caramelised, sticky and cooked through.

Tip: For a midweek veggie meal, top couscous with these sticky carrots, some dollops of natural yoghurt, sprinkle with feta and drizzle with pomegranate molasses – perfect!