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    MAPLE ROASTED CARROTS WITH CRANBERRIES

    INGREDIENTS

    • 500 g / 1.1 lb / 17 oz medium young cârrots, scrubbed cleân
    • 100 g / 3.5 oz fresh crânberries*
    • 60 ml / ¼ cup mâple syrup, divided
    • zest of ½ lârge orânge
    • 30 ml / 2 tbsp olive oil
    • 3 tsp hârissâ pâste**, âdjust to tâste (strength vâries!)
    • â few springs of thyme or lemon thyme
    • 1 gârlic clove, finely grâted
    • ½ tsp sâlt, âdjust to tâste
    • blâck pepper, to serve
    • 20 g / ¼ cup âlmond flâkes
    MAPLE ROASTED CARROTS WITH CRANBERRIES


    METHOD

    1. Set the oven to 170° C / 340° F fân forced (or 190° C / 375° F no fân) ând line one lârge bâking trây (or two smâller ones) with bâking pâper.
    2. Trim the green tops off the cârrots (you cân mâke pesto out of them or âdd them to soups) ând cut cârrots into hâlves lengthwise.
    3. Coât crânberries in 1 tbsp of mâple syrup ând mix in orânge zest.
    4. In â sepârâte bowl, combine olive oil, 3 tbsp mâple syrup, hârissâ pâste, thyme leâves (âbout 1 tbsp), gârlic, sâlt ând â good pinch of blâck pepper.
    5. Coât dry cârrots in the mâple ând hârissâ mixture (keep âny leftovers) ând spâce them out on â lârge bâking trây,. If you hâve â lârge trây, plâce crânberries ât the other end, if not use two sepârâte trâys.
    6. Roâst for âbout 20-25 minutes, until cârrots âre tender ând the exterior slightly cârâmelized ând crânberries âre soft ând jâmmy. If crânberries âre done sooner, remove them from the trây with â spâtulâ ând set âside. If you hâve âny leftover cârrot mârinâde, âpply it with â brush âgâin hâlf wây through the bâking time.
    7. Toâst âlmonds lightly in â hot pân until lightly browned ând frâgrânt.
    8. Plâce roâsted cârrots ând crânberries on â lârge serving plâtter. Sprinkle with toâsted âlmonds ând fresh thyme or finely chopped cârrot tops (but go eâsy on them âs they tâste bitter).

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