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Preheat your oven to 190 degrees Celsius. Prepare carrots as noted, removing carrots tops (save and set to one side). Place carrots on a roasting tray, cutting in half lengthways any carrots that are much larger than others, with the aim to have all the carrots roughly the same size so they cook equally. Drizzle with oil, maple syrup and add seasoning then roast for around 20-25 minutes or until they start to caramelise and turn golden.

For the carrot top pesto, blitz together all the ingredients and taste for seasoning, adjusting to your taste preference. Add a little extra oil to loosen to the mixture should you need to.

For the Tzatziki simply prepare all ingredients as noted and combine. Keep refridgerated until ready to serve.
Serve all together as a side dish or main event with crusty loaf on the side.