Rose Harissa and maple roasted carrots

Step  0: Mix garlic oil, maple syrup, harissa and cumin seeds in a small bowl. Season with salt and pepper.
Step  1: Heat an oven to 190C. Toss carrots with the lemon and harissa mixture, then roast, tossing occasionally, until carrots are tender and lemons are caramelized, around 20 minutes.
Step  2: Serve with Greek yogurt and sprinkled with dukkah.

Prep: 10 minutes
Cook: 20 minutes

Easy

Serves 4 people

Rose Hariss amakes a great marinade for roasted carrts. combined with a few extra spices this makes a great side-dish with a hint of garlic, and a spicy kick.

Ingredients

Rose Harissa
8 carrots, washed and sliced lengthways
2 tablespoons maple syrup
1 tablespoon cumin seeds
4 tablespoons Garlic Oil
1 lemon, sliced
Pinch salt and black pepper
Greek yogurt and dukkah to serve

Method

Step 0: Mix garlic oil, maple syrup, harissa and cumin seeds in a small bowl. Season with salt and pepper.
Step 1: Heat an oven to 190C. Toss carrots with the lemon and harissa mixture, then roast, tossing occasionally, until carrots are tender and lemons are caramelized, around 20 minutes.
Step 2: Serve with Greek yogurt and sprinkled with dukkah.

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