Partners IN DINE

These fresh and simple sides make delectable companions that are a breeze to whip up

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Roast rainbow carrots with shallots & butterbeans

PREP + COOK TIME

35 MINUTES SERVES 6

1 tablespoon wholegrain mustard

1 tablespoon honey

¼ cup (60ml) red wine vinegar

½ cup (125ml) extra virgin olive oil

3 bunches baby carrots, scrubbed, tops reserved 8 shallots, peeled, halved 400g canned butterbeans, drained, rinsed

1 Preheat oven to 220°C/ 200°C fan.

2 Whisk mustard, honey, vinegar and oil in a small bowl (or shake together in a screw-top jar).