Photo by Emma Boyd
Using Alexandra’s Rose Harissa
600g baby carrots, feathery tops broken off
2 tsp olive oil
2 Tbsp Rose Harissa Paste
2 tsp maple syrup
1 tsp sea salt
30g feta (optional)
25g flaked almonds, toasted until golden
1 lime, juiced
Preheat the oven to 180ºC. Arrange the baby carrots snugly in an oven-proof dish
in a small bowl, mix together the olive oil, Rose Harissa paste, maple syrup and sea salt. Using a spoon, smear the paste over the carrots before putting them in the oven and roasting for 30 minutes or until a sharp knife slides easily into the centre of the largest carrot. If your baby carrots are on the larger side, they may take up to 50 minutes to roast so check them as you go
Once done, remove from the oven and crumble over the feta if using, sprinkle with the almonds and coriander and lastly squeeze over the lime juice before serving.
Recipe and photography by Emma Boyd.