How to make
Cut the carrots in half. Blanch them in boiling water for 8-10 minutes. Add a pinch of salt and sugar to the water.
Mix equal amounts of honey and balsamic vinegar in a bowl. Transfer the blanched carrots into the marinade and mix well.
Place the glazed carrots on a sheet of baking paper in a wide tray.
Sprinkle them with pumpkin seeds and drizzle olive oil in a thin stream. Bake for 30 minutes at 390°F (200°C).
