Roasted Rainbow Carrots

|Roasted Rainbow Carrots|carrots|1 kg rainbow carrots2 tablespoon olive oil1 tablespoon maple syrup1 tablespoon balsamic vinegarsea salt2 sprigs of thyme leaves picked off stalks and roughly chopped|Preheat oven to 180°C (fan)/200°C/gas mark 6.Peel carrots and cut into batons. Place in a roasting tin.Put 2 tbsp olive oil 1 tbsp maple syrup and 1 tbsp balsamic vinegar into a small bowl and beat together with a fork.Drizzle over the carrots.Sprinkle over a little sea salt and thyme leaves. Mix well.Roast for 45 minutes-1 hour until soft stirring occasionally.|15.00 minutes|6|