- 50g sunflower seeds
- 30ml Sarson’s malted vinegar
- 2.5ml Branston Worcester sauce
- 15ml olive oil
- 30ml maple syrup
- 450g carrot batons
- Mix 50g sunflower seeds, 30ml Sarson’s malted vinegar and 2.5ml Branston Worcester sauce in a large bowl and allow to stand for 1 hour.
- Add 15ml olive oil, 30ml maple syrup and 450g carrot batons, toss to coat.
- Transfer to a baking sheet and cook in preheated oven 225C for 25 minutes until just starting to catch.
- Serve hot.