⅓ cup honey
¼ cup sherry
2 bunches of baby carrots, trimmed
2 bunches of baby beetroots, halved
1 tbsp extra virgin olive oil
Goat’s cheese, to crumble
½ tsp sumac
¼ cup flat parsley, leaves chopped
Preheat the oven to 200°C.
In a bowl combine the honey and sherry.
Place the carrots and beetroot in a baking tray and then spread the honey and sherry mixture over – mix to ensure coated. Drizzle with olive oil. Season with salt and pepper.
Bake for 40 minutes and stir halfway through again.
To serve – place on a plate and sprinkle goat’s cheese, sumac, and parsley on top.