Roast Carrots with Hot Honey

I think we can all agree that roasted roots with hot honey are a sublime thing to be cherished. But when you add the crunchy, umami, spicy, peanutty goodness of Spicy Peanut & Seaweed CRUMS over the top - wonderful things happen. Little flecks of green Nori seaweed add briney, umami notes that play well with sweet honey and caramelised vegetables, whilst the peanut adds a moreish crunch. This is a delicious vegan-friendly dish that can star at the table, rather than apologise in the corner. And that's the point of using CRUMS nut and seed sprinkles this way - adding the Chef's Kiss with zero prep or effort. These superfood sprinkles are worth trying on any roast veg combination, not just carrots.

If you like this pairing, it's worth working through a few more of our savoury sprinkles.

Serves 4 · Pairs with Spicy Peanut and Seaweed CRUMS

Ingredients

• 1 pack/ bunch of carrots

• Olive oil

• Juice of 1/2 lemon

• Sea salt

• A couple of tablespoons of honey

• Freshly ground black pepper

• Fresh coriander

• Spicy Peanut and Seaweed CRUMS

Method

1. Prep your carrots - we used seasonal Heritage carrots this time, so simply scrubbed and halved lengthways to show off their beautiful colours - but you can peel and cut into batons. Put in a roasting pan, drizzle with olive oil and lemon juice and sprinkle generously with salt and pepper.

2. Roast in the oven for around 40 minutes, depending on size. You want some lovely caramelisation, but still firm when you put a knife in.

3. Heat your honey gently in a saucepan for a few seconds, until liquid. Arrange the carrots on a dish and pour over the hot honey.

4. Sprinkle over Spicy Peanut and Seaweed CRUMS and some fresh coriander.