Wash the carrots, then slice in half or quarters, lengthways.
500 g raw carrots
In a medium mixing bowl, mix together the olive oil, cumin and paprika. Then add the carrots and toss in the oil and spices, till well coated.
2 tablespoons olive oil, ½ teaspoon ground cumin, ½ teaspoon paprika
Spread out on a baking sheet and bake for 30 minutes, till fork tender.
Meanwhile, make the dressing. Grate the garlic and add to a small bowl with salt, lemon juice and crème fraiîche. Mix well and chill till ready to serve.
salt, 1.5 tablespoons lemon juice, 2 cloves garlic, ½ cup crème fraîche
Serve the carrots with the dressing drizzled over the top and some freshly ground black pepper.
black pepper
Notes
You can peel the carrots if you like, but leaving the skins on helps preserve some of the nutrients.
The dressing can be made while the carrots are in the oven or earlier in the day. Keep covered in the fridge till needed.
The carrots can be stored in an airtight container overnight in the fridge, and then reheated the next day. However, once the carrots are covered in the dressing, they are best consumed the same day.