500g Chantenay Carrots
1 tbsp Hill Farm cold pressed rapeseed oil
2 tbsp maple syrup
1 tbsp poppy seeds
sea salt and black pepper
Preheat the oven to 190?C/375?F/Gas Mark 5.
Place the Chantenay in a roasting tin, pour on the cold pressed rapeseed oil and toss the Chantenay. Dot with the butter and drizzle the maple syrup all over. Season with salt and pepper. Then roast in the preheated oven for 25 minutes, until the Chantenay are glazed and almost cooked through.
Take out the roasting tin and sprinkle the poppy seeds over the carrots and return to the oven for a further 5-10 minutes. A perfect accompaniment for chicken, turkey or duck.