Honey Glazed Roasted Carrots

Method

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.