Caramelized roasted dutch carrots

(serves 6)

For 28 years i have not liked carrots... and then i met Paul. Despite his love for sweets and biscuits, he has a healthy streak of loving vegetables (raw even!). All along I have known carrots are good for me, full of Vitamin A and B's and good source of fibre etc etc, but to me they have a funny aftertaste and are too crunchy unless they're shredded and mixed in beyond recognition. 

However, one day my relationship with carrots was changed after Paul made them in a bolognese and they were so soft and juicy and sweet! Recently i saw these super adorable Dutch carrots and could not help but buy a couple of bunches to experiment with ~ never thought the day would come when i would call carrots adorable and delicious... now i think they make the perfect side to a roast or atop a vegetarian salad! Guess sometimes loves changes you for the better :)

Prep time: 10min
Cooking time: 45min - 1hr (depending on your oven!)

Ingredients
2 bunches dutch baby carrots
1 onion
1 head of garlic
2 T Balsamic vinegar
2 T Red wine vinegar
Olive oil
Salt and pepper

Method:
1. Preheat the oven to 180˚C.
2. Clean the carrots and chop off the green stems, leaving approx 2cm (just so it's pretty!) and cut the onions into wedges. 
3. Toss the carrots and onion in the balsamic and red wine vinegar, olive oil and salt and pepper. 

4. Cut the top end off the head of garlic, sprinkle with salt, pepper and olive oil then wrap in foil and place in the tray alongside the vegetables. 
5. Roast until soft (approximately 45min), checking and turning every 20 minutes. 
NB. The carrots and onions should slowly caramelize.

Serving suggestions;

As a side alongside roasted sweet potato, chat potatoes and leek

or 

As a feature in a roasted veggies salad!