Cumin and Fennel Hasselback Carrots

Ingredients:

750g carrots, peeled, trimmed and cut into 10cm lengths

1 tsp cumin seeds, gently crushed

1 tsp fennel seeds, gently crushed

1 tbsp olive oil

1 tbsp honey

Method:

1. Preheat the oven to gas 4, 180°C, fan 160°C.

2. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect.

3. In a bowl, toss the carrots with the cumin, fennel, olive oil, honey and some seasoning. Cook in the oven for 35-40 minutes, until crisped and golden.