VEGETABLES

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