Maple Rosted Carrots With Cranberries

Happy mid-week, guys! After a week in sunny Poland, I am back to playing hide and seek with the sun in Bristol. The days are short and often grey, which poses a massive challenge as far as natural light photography is concerned. This week is supposed to be fairly bright and sunny for the first 3 days so I am running around like crazy doing final recipe testing, purchasing the ingredients and shooting both recipes by Wednesday as Thursday and Friday are meant to be dark and cloudy so I won’t get anything done.
Maple Rosted Carrots With Cranberries

  1. 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
  2. 100 g / 3.5 oz fresh cranberries*
  3. 60 ml / ¼ cup maple syrup, divided
  4. zest of ½ large orange
  5. 30 ml / 2 tbsp olive oil
  6. 3 tsp harissa paste**, adjust to taste (strength varies!)
  7. a few springs of thyme or lemon thyme
  8. 1 garlic clove, finely grated
  9. ½ tsp salt, adjust to taste
  10. black pepper, to serve
  11. 20 g / ¼ cup almond flakes

  • Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
  • Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
  • Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
  • In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
  • Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.