Maple & Harrisa Roasted Carrots

Maple & Harrisa Roasted Carrots


  • 500g Organic Carrots
  • 100g Dried Cranberries, Biona
  • 60ml Maple Syrup Glass, Shady
  • Fresh Organic Herb - Thyme
  • Zest 1 Organic Orange
  • 3 tsp Harrisa
  • 20g Almond Flakes
  • 1 Crushed Garlic Clove


Trip the green tops off the carrots, and cut the carrots into half, lengthways. Coat the cranberries in maple and mix the orange zest. In a separate bowl, combine olive oil, maple syrup, harissa, thyme and garlic. Coat the carrots in this mixture and place on a large baking tray and sprinkle with the cranberry mixture. Place in the oven and bake for 20-25 minutes on 180oC. Toast almonds in a pan until slightly browned. Place the carrots on a service platter, brush with left over mixture and sprinkle the toasted almonds and fresh thyme on top.


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