Spiced carrots and parsnips

• 250g dutch baby carrots
• 250g parsnips
• 1 tbsp The Friendly Food Co. Butter Me Up spice mix
• 30g raw almonds, roughly chopped 
• 1 Tbsp olive oil 
• 2 tsp maple syrup 
• Salt and pepper to season

Yoghurt dressing

• 300g lactose free yoghurt
• 1/2 lemon, juiced
• ¼ tsp salt 
• 2 tbsp fresh mint, finely chopped 

To serve

• Large handful of chopped fresh parsley

1. Pre-heat the oven to 200 C. 
2. Trim the carrot tops and wash and dry the carrots and parsnips. Chop the parsnips length ways to match the size of the carrots if needed. Place the carrots and parsnips on a baking tray. 
3. Combine the spice mix, almonds, oil and maple syrup in a bowl and pour over the carrots and parsnips. Toss to ensure they are evenly coated. Season with salt and pepper and bake in the oven for 15 – 20 minutes. Remove from the oven and cool slightly before serving. 
4. Meanwhile, in a seperate bowl, combine the yoghurt dressing ingredients and set aside. 
5. To plate, spoon and smooth the yoghurt dressing around the outside of the serving plate and place the carrots and parsnips in the center. sprinkle with freshly chopped parsley.