Glazed Rainbow Carrots

1] Wash/peel carrots, half lengthways and place onto baking tray 

2] Drizzle with olive oil & sea salt. Roast for 30 minutes at 180c

3] Remove the carrots before their final 10 minutes & drizzle with agave, return to oven

4] Sautè green beans on high heat for 5-6 minutes until blistering around the skin

5] Add 200ml water to the pan, steam until water has absorbed

6] Melt butter in a small saucepan, add minced garlic & almonds, toast together for 3-4 minutes, the butter will foam but be careful not to burn

7] Create a base of houmous, assemble carrots, scatter green beans and top with the garlic almonds