Orange Butter Rainbow Carrots with Herbs & Pumpkin Seeds

_INGREDIENTS:

• 2 bunches rainbow carrots
• 2 Tbsp cooking oil
• Sea salt
• Freshly ground black pepper
• ½ tsp ground cumin
• 90g butter
• 1 orange, zest & juice
• 2 Tbsp pumpkin seeds
• Bunch of basil & parsley leaves

_{INSTRUCTIONS:}

1. Preheat the oven to 180°C (fan).
2. Wash and clean the carrots of any dirt the day they arrive, especially around the top where the stems come out. Chop off the leaves, leaving about 5cm of the stems. Place the carrots into an airtight container, covered in cold water, and keep them refrigerated until ready to use. This will keep them firm and crunchy.
3. Mix together the oil and cumin and season with salt and pepper. Remove the carrots from the fridge, strain and pat dry. Place them onto a tray in a single layer, so they aren't overlapping, and drizzle the cumin oil over them. Shake the tray slightly so they become coated.
4. Bake in the middle of the oven for about 10-12 minutes, shaking the tray halfway through cooking, until they are just cooked and still slightly firm to the bite. Remove and allow to cool.
5. Make up your orange butter sauce by melting the butter in a small saucepan. Once melted, add the orange zest and juice and a generous grind of black pepper. Reduce this on a simmer for about 6-8 minutes.
6. Toast your pumpkin seeds in a small frying pan at the same time, with a pinch of sea salt. Roughly chop your herbs and set aside for serving.
7. When you are about to serve, plate the carrots and drizzle half of the orange butter sauce over, putting the other half in a jug for the table. Sprinkle over the pumpkin seeds and lastly the herbs.

Recipe by Kylee Newton, author of The Modern Preserver