• Pre-heat the oven to 200℃/400℉
• Peel 500 grams (1lb) of even sized carrots.
  
• Use the handles of two wooden spoons or two chopsticks and lay them either side of the carrot. Use a sharp knife to cut even slices across the carrot. The spoon handles or chopsticks will ensure that you don't cut all the way through. You are aiming to cut about ¾ way through the carrot keeping it intact.
  
• Put the carrots into a roasting dish and add 2 tbsp sunflower oil. Make sure the carrots are covered with the oil. Season with ½ tsp salt and ¼ tsp freshly ground black pepper.
  
• Roast for 30 minutes until the carrots are just tender. Test them with the tip of a sharp knife.

For the Brown Sugar Glaze

• While the carrots are roasting, make the brown sugar glaze.
• Put 3 tbsp of dark brown sugar into a small mixing bowl.
  
• Add 1 tbsp Blackcurrant Vinegar or other vinegar to the sugar.
  
• Add 1 tbsp of dark soy sauce.
  
• Add 1 tbsp black treacle (molasses).
  
• Add 1 tsp salt (I use sea salt).
  
• Finally add a pinch of crushed chipotle chilli flakes (optional) and mix all the ingredients together.
  
• When the carrots are just tender, remove from the oven. You can get ahead to this point and set aside the carrots, finishing with the glaze just before serving.
  
• Pour over the glaze and rerutn to the oven for 10-15 minutes until the the carrots are fully roasted and the glaze has caramelised.
  
• Lift the Hasselback carrots carefully into a serving dish and pour over the glaze. Garnish with chopped parsley or chives.
  
• Hasselback carrots with brown sugar glaze are ideal to serve with roast dinners, alongside roast potatoes, brussels srpouts and other side dishes.