Roasted carrots go well with any roast or grilled dish.I like to make this dish with carrots of different colours, sometimes sold as ” Heritage” carrots. If you cant get baby carrots use larger ones and cut them into halves or quarters so that they are all the same size.
Ingredients
- 3 tbsps maple syrup
- 3 tbsps harissa paste
- 2 tbsps olive oil
- 2 plump garlic cloves peeled and crushed
- 1/4 tsp sea salt
- 600 g baby carrots peeled
- 50 g unsalted shelled pistachio nuts OPTIONAL
Servings:
Instructions
- Preheat the oven to 220 C (200 Fan), Gas Mark 7. In a large bowl stir together the maple syrup, harissa paste, olive oil, garlic and salt. Add the carrots and toss together until evenly coated.
- Tip into a roasting tin and spread out. Cover the tin with foil and roast for 20 minutes until tender, then remove the foil and roast for a further 10 minutes to caramalise.
- if you are using the pistachio nuts grind them coarsely, then sprinkle over the carrots and serve straight away.
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