Maple Glazed Baby Carrots & Pumpkin with Yoghurt & Hazelnut Pesto - Foodland

Ingredients

• 1 small butternut pumpkin, sliced into wedges
• 2 bunches baby carrots, scrubbed
• 3 tbsp olive oil
• 2 tbsp maple syrup
• sea salt & cracked black pepper
• ½ cup Greek yoghurt
• ¼ cup chopped toasted hazelnuts
• pea sprouts to garnish
• 1 garlic clove
• ¼ cup toasted hazelnuts
• 2 cups parsley leaves
• ¼ cup olive oil
• ⅓ cup grated parmesan