Instructions
HOW TO MAKE THIS RECIPE
- Preheat the oven to 200C.
- Cut the carrot tops, leaving about 2cm of the green tops attached.
- Wash the carrots and cut each in half.
- Arrange the carrot halves on a baking sheet.
- In a bowl, whisk the olive oil, juice of half of the lemon, Tate & Lyle Agave Syrup, salt and a pinch of pepper.
- Pour the mixture over the carrots and make sure they are coated all around.
- Roast the carrot for 20-25 minutes, turning them hallway through the baking process. Once they are tender and begin to brown, remove from the oven.
- To serve, sprinkle with the pumpkin seeds and the cut carrot tops, just like you would with any other herb. Add a little extra salt and serve.