Moroccan Spiced Carrot Salad With Harissa, Cumin & Maple Syrup
- 350 grams carrots
- 1 teaspoon Harissa paste
- 1 teaspoon cumin seeds
- 1/4 teaspoon smoked paprika
- 2 teaspoons maple syrup
- Coriander leaves (for garnish)
- Preheat oven to 200 C (400 F) and line a baking tray with aluminium foil. You could alternatively using an oven-proof dish.
- Cut the carrots lengthwise into batons approximately the size of a French fry. Mix together all the ingredients above (except the coriander leaves) and toss the carrots evenly in this marinade.
- Lay the coated carrots in an even layer on the baking sheet and roast for 25 - 30 minutes until lightly browned and cooked through. Sprinkle over coriander leaves and serve.
- (NOTE : Cooking time would vary depending on the variety and size of the carrots, so make sure to keep an eye on them after 20 minutes).
carrots, paste, cumin seeds, paprika, maple syrup, coriander leaves
Taken from food52.com/recipes/35679-moroccan-spiced-carrot-salad-with-harissa-cumin-maple-syrup (may not work)