Roasted Rainbow Carrots with Nori Marscapone and Spiced Granola

• Heat oven to 425°F.
• Scrub your carrots well. Trim tops, leaving carrots whole (or halve lengthwise if thick). Toss carrots with olive oil, salt and pepper.
• Spread in a single layer on a sheet pan. Roast 20–25 minutes, turning once, until tender with caramelized edges.

• Add all ingredients to a blender and blend until smooth. Refrigerate until ready to use.

• Preheat the oven to 300°F. Line a baking sheet with parchment paper.
• In a large bowl, combine the oats, cashews, sunflower seeds, white and black sesame seeds, paprika, garlic powder, onion powder, salt, fennel seeds, and sumac. Mix well.
• In a small bowl, whisk together the apple cider vinegar and olive oil.
• Drizzle over the oat mixture and mix thoroughly using your hands or a rubber spatula to evenly coat. Spread the mixture evenly onto the prepared baking sheet and let it sit for 20 minutes.
• Bake for 8–10 minutes, stirring every 5 minutes, until the oats are golden brown and crispy. Remove from the oven and allow it to cool completely. Store in an airtight container at room temperature for up to 3 weeks.

On a warm plate, spread a generous amount of Nori Mascarpone. Place the Roasted Rainbow Carrots on top. Garnish with a spoonful of Spiced Granola. Serve immediately with a glass of Rhys Merlot.