Roast Carrots and an Almond, Zesty Crumb

500g carrots

1 tbsp olive oil

1 tsp ground ginger

1/2 orange zest

15g flaked almonds

1 tbsp fresh micro diced parsley

Pinch of flakey salt

Pinch of smoked paprika

Preheat your oven to 180C

Cube the carrots and lay into a deep roasting dish big enough for them to not touch. Add the oil, ginger and toss together.

Roast for 25-30 minutes until tender and lightly coloured.

Zest the orange, dice the parsley and add the almonds to a mortar and pestle and lightly crush together, don’t grind into a paste just smash.

Season the carrots and place into a dish, lay crumb over the top and finish with paprika.