SWEET AND CRUNCHY CARROTS

INGREDIENTS

• carrots, clean and pat dry

• 1 tablespoon olive oil

• ¼ teaspoon ground cumin

• 3 tablespoons pepitas

• ½ teaspoon olive oil

• Pinch of cumin

• Pinch of chili powder

• Pinch of salt/pepper

• 1/3 cup crème fraîche

METHOD

1. Preheat the oven to 180 degrees C. Throw carrots into a baking dish and drizzle with a tablespoon of olive oil. Sprinkle with cumin, salt and pepper and coat spices evenly. Roast for 20 to 35 minutes, until carrots soften.

2. While carrots are cooking toast pepitas. Warm ½ teaspoon olive oil in a skillet over a medium heat. Add pepitas and a generous pinch of cumin, chili powder and salt. Cook until the pepitas golden. Remove from heat to cool.

3. Once carrots are roasted assemble on serving plate. Generously drizzle crème fraîche over the carrots and sprinkle pepitas on the top. Serve immediately.