RECIPE USED CAN BE FOUND HERE
17 oz medium young carrots, scrubbed clean
3.5 oz fresh cranberries
¼ cup maple syrup, divided
zest of ½ large orange
2 tbsp olive oil
3 tsp harissa paste, adjust to taste (strength varies!)
a few springs of thyme or lemon thyme
1 garlic clove, finely grated
½ tsp salt, adjust to taste
black pepper, to serve
¼ cup almond flakes
Set the oven to 340° F fan forced (375° F no fan) and line one large baking tray with parchment paper.
Trim the green tops off the carrots.
Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
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.
Coat dry carrots in the maple and harissa mixture (keep any leftovers) 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.
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.
Toast almonds lightly in a hot pan until lightly browned and fragrant.
Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops.