This roasted carrot salad is all about the contrast between crispy-edged, supple carrots and pillowy crème fraîche with flecks of pepper, freshly ground cumin, and lemon zest. The cracked pepper crème fraîche and fresh ground spices can be prepped up to a day ahead of time.
To make cracked pepper crème fraîche, stir in 1/4 teaspoon each cracked pepper and cumin, and most of the lemon zest (reserve a few pinches as a garnish) into the crème fraîche and refrigerate.
On a large baking sheet, toss carrots with olive oil, remaining 1/2 teaspoon each pepper and cumin, chili powder, and sea salt. Roast 30 - 35 minutes or until carrots are tender with crisp edges, flipping carrots halfway through.