Roasted Carrot Spread



Sigdal Herbs and Sea Salt
1 bunch of new carrots
3 cloves of garlic
2 tablespoons pumpkin seeds
2 teaspoons cumin








Preheat your oven to 180 °C.

Meanwhile, scrape the carrots and peel the garlic cloves.

Cook the carrots and whole garlic cloves for 2 minutes in boiling salted water.

Drain them and cut them lengthwise.

Arrange them on a sheet of baking parchment on the baking sheet with the garlic cloves.

Sprinkle the carrots with a drizzle of oil.

Sprinkle with cumin.

Add salt and pepper and bake for 30 minutes.

Let it cool down.

Mix the carrots with a generous drizzle of oil.

Pour into a bowl and sprinkle with pumpkin seeds and chopped spring onion stalks.

Pepper and serve with your crispy Sigdal Herbs and Sea Salt.



With Sigdal, dare healthy excess!