MAPLE ROASTED CARROTS W/ CRANBERRIES
INGREDIENTS
- 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
- 100 g / 3.5 oz fresh cranberries*
- 60 ml / ¼ cup maple syrup, divided
- zest of ½ large orange
- 30 ml / 2 tbsp olive oil
- 3 tsp harissa paste**, adjust to taste (strength varies!)
- a few springs of thyme or lemon thyme
- 1 garlic clove, finely grated
- ½ tsp salt, adjust to taste
- black pepper, to serve
- 20 g / ¼ cup almond flakes
Directions
- Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
- Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
- Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
- In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
- Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
- Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
- Toast almonds lightly in a hot pan until lightly browned and fragrant.
- Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter).