4 large baby carrot bunches
⅓ cup chopped fresh mint
½ cup crumbled feta
2 tablespoons balsamic vinegar
- Preheat oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Trim carrots and steam. Arrange in a single layer on tray.
- Sprinkle with mint, balsamic, 2 tablespoons olive oil and season with black pepper.
- Bake for 15-20 min. Transfer to a serving plate and top with feta. Season with cracked black pepper before serving.