Roasted Summer Cabbage
Not your usual roast
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45 Minutes
-
Serves 4
35 mins
Serves 4
What you'll need…
- Groobarbs carrots (500g)
- 100g fresh cranberries
- 1/4 cup maple syrup
- zest of 1/2 large orange
- 2 tbsp olive oil
- 3 tsp harissa paste (adjust to taste)
- a few springs of thyme or lemons thyme
- 1 garlic clove finely grated
- 1/2 tsp salt
- black pepper to serve
- 20 g almond flakes
The method
1
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.
2
Trim any green tops off the carrots (from May to Nov you can make pesto of them) and cut carrots into halves lengthwise.
3
Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
4
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.
5
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.
6
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.
7
Toast almonds lightly in a hot pan until lightly browned and fragrant.
8
Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme
Recipe from the Lazy Cat Kitchen
