Zanahorias asadas con arce, arándanos rojos, ralladura de naranja y harissa

Ingredientes

• 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
• 100 g / 3.5 oz fresh cranberries
• Zest of 1/2 large orange
• A few sprigs of thyme or lemon thyme
• 1 garlic clove, finely grated
• 60 ml / 1/4 cup maple syrup, divided
• 30 ml / 2 tbsp olive oil
• 3 tsp harissa paste, adjust to taste
• 1/2 tsp salt, adjust to taste
• Black pepper, to serve
• 20 g / 1/4 cup almond flakes

Preparación

1. 1

   Preheat and prepare roasting tray: Preheat your oven to 200°C (390°F). Prepare a roasting tray by lightly greasing it with olive oil or lining with parchment paper to prevent sticking.

2. 2

   Combine carrots and sauce: Place the scrubbed young carrots in a mixing bowl. Add half of the maple syrup (30 ml), olive oil, harissa paste, finely grated garlic, orange zest, and salt. Toss everything together until the carrots are evenly coated with the mixture.

3. 3

   Roast carrots: Spread the coated carrots in a single layer on the roasting tray. Roast them in the preheated oven for about 20 minutes.

4. 4

   Add cranberries and syrup: After the initial 20 minutes, remove the tray and scatter the fresh cranberries over the carrots. Drizzle the remaining maple syrup over the top. Toss gently if desired for even distribution. Return the tray to the oven and roast for another 10-15 minutes, until carrots are tender and the cranberries have softened and burst slightly.

5. 5

   Toast almonds: While the carrots finish roasting, toast the almond flakes in a dry pan over medium heat for 2-3 minutes or until golden and fragrant. Be careful not to burn them.

6. 6

   Finish and serve: Once the carrots and cranberries are roasted, transfer them to a serving dish. Sprinkle with toasted almond flakes and fresh thyme sprigs. Season with freshly cracked black pepper to taste. Serve warm.