honey & cumin roast carrots

serves 8. hands-on time 5 min, oven time 30 min

Make Ahead:
Make to the end of step 1 up to 24 hours ahead. Reheat in the oven as in step 2.

1kg carrots, cut into even chunks
Glug vegetable oil
1 tsp cumin seeds, crushed
2 tsp dijon mustard
1 tbsp maple syrup
Few fresh thyme sprigs, leaves picked
2 tbsp za'atar spice mix (optional)

Heat the oven to 180°C/160°fan/ gas 4. Put the carrots in a roasting tin and toss with the oil, cumin, mustard and maple syrup. Cover with foil and roast for 20 minutes (see Make Ahead).

Uncover, stir and roast for 10-15 minutes to glaze and colour. Serve scattered with the thyme leaves and za'atar spice mix, if using.

per serving: 82kcals, 3.7g fat (0.3g saturated), 1.1g protein, 9g carbs (8.2g sugars), 0.22g salt, 4.2g fibre