Roasted Carrots with Harissa and Maple Syrup (gf) (v)

Caramelised carrots pair beautifully with the smoky, spicy flavor of North African harissa and sweet maple syrup. A scattering of crunchy dukkah adds the finishing touch.

3 tablespoons olive oil

2 tablespoons maple syrup or runny honey

2 tablespoons harissa paste

2 teaspoons cumin seeds

2 bunches baby carrots, scrubbed, tops trimmed 2cm

sea salt and ground pepper

2 tablespoons purchased dukkah, to serve (optional)

Preheat the oven to 180°C fan bake.

Whisk the oil, maple syrup, harissa and cumin seeds together.

Place the carrots on a large lipped baking tray and toss with the oil mixture. Season with salt then spread out into a single layer. Cover with foil and roast for 15 minutes. Uncover and roast for a further 15 minutes, or

You're reading a preview, sign up to read more.

More from Dish

Dish2 min readCooking, Food & Wine
Beck Wadworth
Where will you be spending Christmas this year? Beck: I always head home to Marlborough to spend Christmas with my family. It’s my favourite time of year in my favourite place! Is your Christmas Day super-organised or is it a welcome chance to just g
Dish2 min readCooking, Food & Wine
Golden Christmas Pudding
We reckon there’s nothing better than a steaming hot, golden pudding, drizzled in decadent butterscotch sauce, to provide that pleasing, end of dinner satisfaction. 350 grams Westgold butter, softened350 grams caster sugar5 eggs, beaten2 oranges, zes
Dish2 min readCooking, Food & Wine
Liz Findlay
Where’s your favourite place to escape to and why? Liz: I love to escape on our boat. There are so many beautiful islands in the Hauraki Gulf and a boat means you don’t have to choose one particular place; we’ve been as far as Great Barrier and Bay o