Balsamic Roasted Carrots

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6-8 medium carrots, peeled and sliced lengthwise down the center, making 12-16 pieces
1/4 tsp freshly grated nutmeg
1 tbsp balsamic vinegar
1 tsp brown sugar
2 tbsp olive oil
fresh parsley chopped
salt & pepper

Preheat oven to 220°C/425°F/gas mark 7.
Place the carrots round side down side-by-side on a baking sheet. Season with salt, pepper, and nutmeg.
In a small bowl, stir together the balsamic and brown sugar until combined. Add the olive oil. Drizzle the whole mixture over carrots and toss to coat.
Roast for 25-30 minutes, or until carrots are crisp-tender and caramelised (cooking times can vary depending on the thickness of your carrots). Sprinkle with fresh chopped parsley and serve immediately.