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.