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.