Honey Roasted Baby Carrots with Toasted Nuts & Seeds

Serves 6

2 bunches baby carrots, trimmed

and cleaned

2 tbsp olive oil

1 tbsp honey

1 tbsp coriander seeds, lightly

crushed

1 tsp cumin seeds, lightly crushed 10 sprigs thyme

Lemon wedges, to serve

NUT CRUMBLE

½ cup mixed nuts (eg. almonds, cashews, hazelnuts), roughly chopped

1 tsp olive oil

½ cup mixed seeds (eg. sunflower seeds, pumpkin seeds, sesame seeds, black sesame seeds) ¼ tsp smoked paprika

Pinch chilli flakes

Preheat the oven to 220˚C (200˚C fan forced). Line a large oven dish with baking paper. Add the carrots, olive oil, honey, coriander seeds, cumin seeds and thyme. Toss well to combine. Add ½ tsp salt and some freshly ground black pepper.

Roast for 18-20 minutes until the carrots are tender and golden brown.

For the nuts crumble, reduce the oven temperature to 190˚C (170˚C fan forced). Place the chopped nuts into a small ovenproof dish. Drizzle over the olive oil. Roast for 3-4 minutes until just starting to brown.

Add the seeds and roast for a further 3-4 minutes until the mix is a light golden brown. Stir frequently. Remove from the oven and stir in ½ tsp sea salt, the smoked paprika and chilli flakes.

To serve, place the carrots onto a platter. Top with the nut and seed mixture and serve with lemon wedges.

SMART TIP

Any leftover nut and seed mix can be stored in an airtight container. It makes a delicious crunchy addition to a salad or roast vegetable dishes, or even in soups or stews.