Ingredients   

12-15 small carrots, stems removed and washed

Dressing

½ cup parsley, chopped
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
Pinch salt & pepper

Method    

Preheat oven to 200ºC

Cut larger carrots in half lengthwise so all carrots are similar size and place in a bowl

In a small bowl, mix dressing ingredients and pour half over the carrots

Arrange carrots on a baking tray. Roast for 20 minutes and turn halfway through cooking

Place carrots into a serving dish and pour remainder of the dressing over the carrots

Sprinkle with extra parsley before serving