Sticky Roast Chantenay Carrot Medley with Pomegranate Molasses - Lavender and Lovage

Ingredients

• 1.350g (3lbs) assorted Chantenay Carrots, trimmed and washed to remove any dirt but not peeled (I used purple, orange and white carrots)
• 2 cloves garlic, peeled and finely minced
• 2 tablespoons rapeseed oil
• 2 tablespoons pomegranate molasses
• 1/2 teaspoon ground cumin
• sea salt flakes to taste
• freshly ground black pepper
• fresh chopped parsley or coriander to garnish