1 kilo carrots, peeled
3 tablespoons olive oil
4 tablespoons red wine vinegar
3 tablespoons caster sugar
¼ teaspoon cinnamon
3 cloves garlic, thinly sliced
3 tablespoons currants
3 tablespoons pinenuts, toasted
2 tablespoons chopped flat leaf parsley or mint
Preheat the oven to 180°C. Slice the carrots into long strips using a sharp knife or a mandolin.
Place on a large baking tray, toss with the oil and season with salt and freshly ground pepper. Roast until tender and lightly coloured, turning once during cooking. Transfer to a wide shallow dish.
Place a small saucepan over a medium heat and add the vinegar, sugar, cinnamon, garlic, currants and the pinenuts. Bring to the boil and simmer for 1-2 minutes. Tip the contents of the saucepan over the carrots and add the herbs. Toss to combine and taste for seasoning. Allow the carrots to sit for at least 2 hours before serving, turning in the marinade a couple of times.
To serve: Lift the carrots onto a serving platter and drizzle over any remaining dressing. Garnish with extra herbs if desired.