A vibrant dish that's packed full of flavour - just leave out the goat's curd if you want to make it vegan.
6 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200℃. Wash the carrots and cut into batons.
Put the carrots into a roasting dish and add a glug of olive oil with the maple syrup, cumin seeds, fennel seeds, coriander seeds, salt and pepper. Roast in the oven for 30-40 minutes, until cooked though and caramelised.
Serve with the goat's curd dolloped on top, sprinkled with sumac.