Balsamic shallots & carrots with goat's cheese

Balsamic shallots & carrots with goat’s cheese

Balsamic shallots & carrots with goat's cheese

  • 2 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah
    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 2 tsp clear honey
  • 4 thyme sprigs, leaves picked
  • 300g baby carrots, unpeeled and scrubbed
  • 300g banana shallots, halved lengthways, root left intact
  • 50g soft goat’s cheese
  • ½ small bunch parsley, roughly chopped


    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  1. Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat’s cheese and parsley to serve.