Cranberry and carrots with verbena

    Cranberry and carrots with verbena
    4 people
    15-20 small carrots
    3 tbsp. cold-pressed rapeseed oil
    2 tbsp. acacia honey
    3 tbsp. cider vinegar
    sea salt and freshly ground pepper
    1 cup fresh cranberries
    1 bunch verbena

    Scrub the carrots well, and place in an ovenproof dish.
    Mix oil, honey, vinegar, salt, pepper and cranberries together and pour over the carrots and toss everything well.

    Cook the carrots and cranberries in the oven at 220  for 8-10 min. The temperature is relatively high, which means that the carrotsand cranberries get a great carameliced crust.
    Take the carrots out of the oven, and let them cool sligtly.
    Serve the carrots and cranberries with verbena on top, as a small starter or together with a fish or poultry mail.

    TIP Instead of cranberry you can use fresh sea buckthorn, lingonberry or cloudberry.