Ingredients:

500 grams rainbow baby carrots

3 tablespoons of honey

1 tablespoon of butter

Half a tsp cumin

5 breadsticks/crackers, crumbled finely

1 tablespoon sesame seeds

1 tablespoon sunflower seeds

Pinch of salt & black pepper

Wash the carrots, pat dry and toss in the honey and melted butter. Sprinkle over the salt, pepper and cumin and roast in the over for 15 minutes on 190 degrees until slightly charred and soft.

In a dry pan on the stove toast the crumbled crackers/breadsticks with the sesame and sunflower seeds.

Place carrots on a serving dish and top with the seed crumble.