This is a vibrant small side dish or warm salad that you can serve with just about anything.
3 bunches baby carrots, washed and tops removed *
2 tablespoons Julie le Clerc Harissa
2 tablespoons maple syrup
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1 tablespoon cumin seeds
Salt and pepper
To serve:
3 tablespoons Greek yoghurt
2 pinches sumac
3 tablespoons pomegranate seeds
10-12 coriander leaves (optional garnish)
Heat oven to 180°C
Line a baking tray with baking paper. Spread the baby carrots over the baking paper. Mix the harissa, cumin seeds, maple syrup, olive oil and garlic in a large bowl
Season with salt and pepper. Fold through the baby carrots. Place the baking tray in the oven
Roast until soft and golden approx. 35 mins, turning every 10 mins. When they’re golden and tender, remove them from oven and allow to cool 5 mins
To serve, spread the yoghurt over the base of a platter. Place roasted carrots over the yoghurt, top with the roasting juices. Sprinkle over the sumac, pomegranate seeds and coriander leaves
Tip: This dish can be made with the same colour or mixed colour baby carrots, when they’re available