If roast carrots are already a staple at your family gatherings, this quick spin will have you elevating them with little to no effort
Maple Carrots with Almonds & Cranberries
If roast carrots are already a staple at your family gatherings, this quick spin will have you elevating them with little to no effort
Course: SidesCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 kg 1 carrots or 2-3 bunches Dutch carrots, halved lengthways
1 tsp 1 sumac (or smoked paprika)
1 tsp 1 ground cumin
2 tbs 2 olive oil
4 tsp 4 maple syrup
1/2 cup 1/2 almonds, roughly chopped
1/2 cup 1/2 coconut (or Greek) yoghurt
1/2 cup 1/2 dried cranberries
4 4 mint leaf sprigs, leaves picked & roughly chopped
Directions
- Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place carrot on tray and sprinkle over sumac (or smoked paprika) and half of the cumin. Drizzle with oil and toss to coat. Drizzle half of the maple syrup and season with salt & pepper. Bake for 25 minutes or until golden and tender, adding almonds to tray in the last 5 minutes of cooking.
- Meanwhile, place yoghurt, maple syrup, and remaining cumin in a small bowl and whisk to combine. Season with salt & pepper.
- Arrange carrot mixture on a serving platter. Top with cranberries and mint. Serve with yoghurt dressing and enjoy!
