2 bunches baby carrots, trimmed and peeled
2 tbsp olive oil
2 tbsp honey
1 tbsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
10 sprigs thyme
Lemon wedges, to serve
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, poppy 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 and top with the nut and seed mixture and lemon wedges.
Recipe originally featured on MindFood