Serves 2

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 90 g (3 1/4 oz/ 1/4 cup) rice malt syrup
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar (optional mix in 1 tsp LYG powder)
• 6 lemon thyme sprigs
• sea salt and freshly ground black pepper, to taste
• 500 g (1 lb 2 oz) heirloom or baby carrots, peeled and trimmed

METHOD:

1. Preheat the oven to 200°C (400°F).
2. Combine all the ingredients except the carrots in a small bowl and stir well.
3. Spread out the carrots in a large roasting tin, drizzle over the dressing and toss to combine.
4. Roast for 25–30 minutes, until the carrots are cooked through.