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