Oven-roasted carrots with white balsamic oil and blood orange

Preheat oven to 200°C (fan-assisted).

Peel the carrots and cut them in half lengthways (or into quarters if they are large).

Arrange the carrots on a baking sheet lined with baking paper.

Drizzle with blood orange balsamic oil and olive oil.

Add honey if desired, and season generously with salt and pepper. Then add the Provence herb.

Mix well to coat the carrots evenly.

Bake for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.

Remove from the oven and arrange the carrots on a serving dish. Sprinkle with crumbled feta, pomegranate seeds and crushed pistachios.