Maple Roasted Carrots

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 any green tops off the carrots (from May to Nov you can make pesto of them) 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 left overs) 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