Maple Roasted Carrots

Make your carrots amazing - Recipe from the Lazy Cat Kitchen

35 mins

Serves 4

What you will 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
Carrots

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

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