Honey-roasted beetroot & carrots

4 Diced Carrots
1 tbsp Balsamic Vinegar
2 tbsp Honey
1 tbsp Olive Oil
4 pre-cooked beetroots quartered
25g pumpkin seeds

  1. Heat oven to 180C/160C fan. In a bowl, Mix together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
  2. Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then add the pumpkin seeds.