Caraway Roasted Carrots and Beetroot

I originally created this recipe for a Betty Magazine Pot Luck Party - a fab way to get together with friends and share some delicious food.  It's the perfect little dish to bring along - the vegetables become beautifully sweet and are a winner with everyone.  I used to drizzle them with honey during the last 10 minutes of cooking time but now find I don't need the extra sweetness - they're perfect as they are.

Makes enough for a party of 4

400g baby carrots
1 bunch beetroot
1tbsb caraway seeds
Olive oil, or coconut oil if you'd prefer
Sea salt and black pepper

Preheat your oven to 160C.  Trim, wash, peel and quarter the beetroot (wear rubber gloves to avoid pink hands!) Wash and trim the carrots.  Put both in a roasting tray, sprinkle with the caraway seeds, salt and pepper and drizzle with olive oil.  Roast for 1 hour, turning occasionally.  

*Photos by Catherine Frawley