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750 g young bunched carrots , different colours if possible, washed and scrubbed
herb or red wine vinegar
freshly ground black pepper
a few sprigs of fresh thyme
3 cloves garlic , crushed
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Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.