Gluten free | Serves 6

Carrots

Ingredients

• 1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths
• 1 tbsp olive oil
• 1 tbsp. Raw Relief Colorado Hemp Honey 
• Salt and pepper to taste

Pumpkin seed crumble

Ingredients

• 6 tbsp raw pumpkin seeds
• 1/4 cup oats
• 1 tbsp olive oil
• 1 tbsp Colorado Hemp Honey (Raw Relief)
• 1 1/2 tsp grated lemon zest
• 1 tsp grated fresh ginger or 1/4 dried ginger
• 1/4 salt

Garnish

• Handful of dried cranberries (optional)

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with olive oil. Season with salt and pepper. Roast, until tender, about 30 to 35 minutes. Remove from oven and drizzle with honey.
2. Reduce oven to 350 degrees.
3. To prepare the pumpkin seed crumble, place the pumpkin seeds on a rimmed cookie sheet and toast in the oven until lightly browned, about 8 minutes. Set aside to cool.
4. Put the cooled pumpkin seeds, oats, honey, lemon zest, and ginger in the bowl of a food processor. Pulse to combine. With the machine running, add olive oil so the mixture comes together in a moist crumble. Season with salt.
5. Transfer carrots to an oven-safe serving dish. Top with pumpkin seed crumble (there will be leftover crumble) and a handful of dried cranberries. Return dish to oven for five minutes to toast crumble and soften cranberries. Remove from oven and serve hot. Serves 6 as a side dish.