You will need: 

For the carrots:
4-5 medium carrots, peeled and cut in thick sticks (try to cut them in similar sizes, to allow them to cook evenly)
1 Tbsp of organic olive oil
salt 

For the  crumble:
1 cup hazelnut (or almond), chopped
2 Tbsp pumpkin seed
1 Tbsp fennel seed

For the whipped yogurt:
1 cup greek yogurt
1 tsp honey
a pinch of salt
a dash of cinnamon powder

Instructions:
1 - preheat the oven to 200C. In a slightly oiled baking sheet line the carrots (try not to overlap the carrots, we want the carrots to roast evenly), season with salt and olive oil.
2 - roast the carrots until crispy in the outside and soft in the inside, 30 to 40 minutes.
3 - while the carrots are roasting, make the crumble and the whipped yogurt. In a skillet toast the hazelnut, pumpkin seed and fennel seed until fragrant and golden, being careful to not burn (stir constantly with a wooden spatula). Transfer to a bowl and let cool.
4 - whisk together the yogurt and honey until light. Adjust the sweetness and season with a little salt.
5 - when the carrots are ready, transfer to a serving plate, cover with the hazelnut crumble and serve the yogurt in a separate bowl, sprinkled with cinnamon.

A Recipe by Hiroko | @hfmoller

Picture by Fine Cooking | IG @finecookingmag