For the carrots & pumpkin
1 bunch baby carrots
1 small pumpkin, peeled & diced
1 tbsp olive oil
2 tbsp maple syrup
For the herb salad
small handful each fresh parsley, coriander and chives
2 tsp balsamic vinegar
4 tbsp shaved Parmesan - vegetarian equivalent
Serves - 4
Preheat the oven to 180C/350F/Gas 4. Place the carrots & pumpkin onto a baking sheet and drizzle with the olive oil. Transfer to the oven and roast for 15 minutes.
Remove from the oven, drizzle over the maple syrup. Return to the oven for 2-3 minutes, until the carrots and pumpkin are tender and lightly browned.
For the herb salad, place all of the salad ingredients into a large bowl and stir. To serve, place the salad onto a serving plate and top with the carrots.
Recipe adapted from: Good Food