Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

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Root Vegetables:

1 bunch medium red beets (about 4 beets)

1 bunch baby carrots (about 8 carrots)

1 pound gold fingerling potatoes, washed and dried

2 heads garlic, cut through the equator

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Toasted Spicy Pepitas:

1 teaspoon lemon juice

1 teaspoon olive oil

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly cracked black pepper

1/2 cup raw, shelled pepitas

Horseradish Creme Fraiche:

1 cup creme fraiche

1/4 cup prepared horseradish

Kosher salt and freshly cracked black pepper