Carote caramellate al forno con arance sanguinelle - Honey-roasted Carrots and Blood Oranges

The inspiration for this was my local stall in Portobello market, where yesterday I spotted shining blood oranges next to bunches of young carrots. 

I immediately decided to have them roasted together.

2 tips: 

Choose small, young carrots that can be easily cooked.

Add the blood oranges after 20 minutes, in order to keep their texture in the cooking process.

Carote caramellate al forno con arance sanguinelle
Honey-roasted carrots and blood oranges 

500 g small bunched carrots
3 blood oranges
1 tablespoon clear honey
1 tablespoon balsamic vinegar
3 tablespoons extra virgin oil
1 ½ teaspoons cumin seeds, toasted and lightly crushed
Sea salt and black pepper
Serves 4
Preparation time: 10 minutes
Cooking time: 50 minutes

1. Preheat the oven to 180°C.
2. Wash and scrub the carrots and trim the top green to about 1 cm.
3. Wash, halve and quarter the oranges; set aside.
4. In a small bowl, with a fork, mix the honey with the balsamic vinegar, the oil, the cumin and salt and pepper.
5. Line an oven tin with parchment.
6. Arrange the carrot over and dress with the vinaigrette. Toss to combine.
7. Bake for 25 minutes.
8. Stir in the oranges, return to the oven and bake for another 20 minutes.
9. Serve warm.