Honey Glazed Carrots with Shallots

Ingredients
1kg of carrots halved, top and tails trimmed
4-6 shallots
2 tsp fennel seeds
2 tsp ground cumin
2 tbsp olive oil
Cracked pepper
2 tbsp honey
1C Greek Yoghurt
1 Orange - grate the rind

Method
1. Preheat oven to 180 degrees Celsius on fan-forced.
2. Halve the carrots, trimming to tops and tails. I leave the skin on to increase my fibre intake.
3. Peel the shallots and trim the ends.
4. Put carrots and shallots on baking tray. Drizzle the olive oil firstly, then sprinkle the fennel seeds, orange rind and ground cumin. Use your hands to toss the carrots through the seasoning, coating evenly.
5. Crack pepper over the carrots and then place into the oven for 20 minutes.
6. After 20 minutes remove the carrots and drizzle the honey evenly over the top, then place back into the oven.
7. Cook for a further 20 minutes or until a fork can pierce the carrot easily.
8. Serve with 1C of Greek yoghurt on the side.