Maple Roasted Carrots with Collagen Cashew Cream

Carrots

2 x bunches baby carrots, washed and stems removed 
2 tbsp pure maple syrup
1 tbsp extra-virgin olive oil 
Salt and pepper to taste
1 handful flat leaf parsley, chopped [to garnish] 

Cashew Cream

3 cups cashew nuts, soaked overnight
4 tbsp Mister Jones Unflavoured Collagen 
1 tbsp hulled tahini
1 lemon, zest and juice
Salt and pepper to taste

1. Start by soaking cashews in filtered water overnight.
2. Preheat the oven to 200°C fan-forced.
3. Place the baby carrots on a baking tray and drizzle with maple syrup and olive oil. Season with salt and pepper, then toss to coat evenly. Roast for 25–30 minutes, or until tender and caramelised, turning halfway through.
4. Drain and rinse the soaked cashews, then add them to a high-speed blender.
5. Add the collagen, tahini, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy, adding a splash of water if needed to reach the desired consistency. Set aside.
6. Spread a generous layer of cashew cream onto a serving plate. Arrange the roasted carrots on top and garnish with chopped parsley.

Enjoy!