Ingredients:​

• 1kg carrots, washed, topped, tailed and halved. 

• 1 tbsp cholesterol spread (we use Benecol Light, but plant-based spreads work well too)

• 60ml (4 tbsp) of good quality maple syrup

• 50g pecans, roughly chopped

Method:

• Preheat the oven to 180 fan.

• Heat a pan of water until boiling and par-boil the carrots for 8 minutes. 

• Drain and leave until all the steam has stopped.

• Put a roasting pan on the hob on a medium heat and melt the cholesterol spread. 

• Tip in the part-cooked carrots and toss around to coat in the 'fat'. 

• Roast the carrots in the oven for 30 minutes.

• Take the carrots out, pour over the maple syrup and sprinkle over the percans, toss together so everything is coated.

• Roast for another 15 minutes. 

• Serve with turkey or a nut roast, whatever floats your festive boat.