Honey-Roasted Carrots

• 600g carrots, halved lengthways
• 2 tbsp olive oil
• 1 tsp cumin seeds
• ½ tsp chilli flakes
• Salt
• 1 tbsp honey
• 100g Greek yoghurt
• ½ lemon
• A handful of parsley
• 2 tbsp toasted hazelnuts, chopped

Heat the oven to 210°C (190°C fan).

Toss the carrots with the oil, cumin, chilli and salt and spread out in a single layer.

Drizzle with the honey, toss and roast until caramelised. Adding the honey late stops it burning.

Spread the yoghurt, seasoned with lemon juice and salt, over a platter. Pile the carrots on top and scatter with parsley and hazelnuts.