Roasted carrots

Ingredients

• 600 g of carrots, with 2cm of their tops kept on, washed and cut in half lengthways

• 3 tbsp of maple syrup

• 4 tbsp of extra virgin olive oil

• 60 g of pumpkin seeds

• 0.5 tsp of smoked sea salt

• 1 bunch of flat-leaf parsley, leaves chopped

4 servings

Calories~363 kcal

Protein~8 g

Carbs~30 g

Fat~25 g

Fiber~6 g

Sugar~18 g

Total recipe

Calories~1,450 kcal

Protein~30 g

Carbs~120 g

Fat~100 g

Fiber~25 g

Sugar~70 g

Method

• Step 1

  Preheat oven to 180ºC/160ºC fan/gas 4. Place the carrots in a large roasting tray, drizzle with the maple syrup and 3tbsp olive oil, then season. Toss together well and roast in the oven for 30 mins.

• Step 2

  After 25 mins, put the pumpkin seeds onto a baking tray with 1tbsp olive oil and the smoked sea salt, mix together and pop in the oven for 5 mins.

• Step 3

  Remove the carrots and pumpkin seeds from the oven, plate the carrots up and top with the seeds and parsley.