We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
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
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.