Honey Glazed Roasted Carrots


  • 50g sunflower seeds
  • 30ml Sarson’s malted vinegar
  • 2.5ml Branston Worcester sauce
  • 15ml olive oil
  • 30ml maple syrup
  • 450g carrot batons


  1. Mix 50g sunflower seeds, 30ml Sarson’s malted vinegar and 2.5ml Branston Worcester sauce in a large bowl and allow to stand for 1 hour.
  2. Add 15ml olive oil, 30ml maple syrup and 450g carrot batons, toss to coat.
  3. Transfer to a baking sheet and cook in preheated oven 225C for 25 minutes until just starting to catch.
  4. Serve hot.