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

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
1

Mix garlic oil, maple syrup, harissa and cumin seeds in a small bowl. Season with salt and pepper.

2

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.

3

Serve with Greek yogurt and sprinkled with dukkah.

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