Sweet & Spicy Pan-Roasted Carrots with Whipped Cream Cheese - The Woolf's Kitchen

Ingredients

• Neutral oil, to fry
• 3 large carrots, cut into thick batons (I used rainbow carrots from Wholegood)
• Sea salt flakes
• 2 tsp gochujang paste
• 2 tsp light soy
• 2 tsp rice vinegar
• 2 tsp honey
• For the whipped cream ch
• 150g cream cheese
• 1-2 tsp milk
• 1/2 small clove of garlic, crushed
• To serve
• Handful of mixed seeds, toasted
• Coriander or parsley leaves
• Warm flatbreads