VEGETABLES
Roasted Carrots with Harissa and Maple Syrup (gf) (v)
Caramelised carrots pair beautifully with the smoky, spicy flavor of North African harissa and sweet maple syrup. A scattering of crunchy dukkah adds the finishing touch.
3 tablespoons olive oil
2 tablespoons maple syrup or runny honey
2 tablespoons harissa paste
2 teaspoons cumin seeds
2 bunches baby carrots, scrubbed, tops trimmed 2cm
sea salt and ground pepper
2 tablespoons purchased dukkah, to serve (optional)
Preheat the oven to 180°C fan bake.
Whisk the oil, maple syrup, harissa and cumin seeds together.
Place the carrots on a large lipped baking tray and toss with the oil mixture. Season with salt then spread out into a single layer. Cover with foil and roast for 15 minutes. Uncover and roast for a further 15 minutes, or
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