Sweet and Sticky Jerk Roasted Carrots With Vegan Feta

• 8 carrots, halved lengthways
• 1 teaspoon garlic granules
• 1 teaspoon ground allspice
• 2 tablespoons Dee’s Classic Jerk Seasoning (see page 205)
• 2 tablespoons agave syrup
• 100 g (3½ oz) vegan feta, crumbled
• Handful of flat-leaf parsley leaves, roughly chopped
• Olive oil, for roasting the carrots
• Salt and freshly ground black pepper

Method:

1. Preheat the oven to 180°C (400°F/gas 6).
2. In a baking tray (pan), toss the carrots with the garlic granules, allspice, a glug of olive oil and some salt and pepper. Roast in the oven for 30 minutes.
3. In a small bowl, whisk together the jerk seasoning and agave syrup. After 30 minutes, take the carrots out of the oven and add the jerk and agave mixture.
4. Stir to coat the carrots evenly, then return to the oven to bake for a further 15 minutes until caramelised.
5. Once cooked, transfer to a serving plate and sprinkle over the feta and parsley.