Carrots are flavour powerhouses, but their potential is often lost when peeled, sliced and roasted on their own. We bought small organic carrots - both for flavour and so we could roast them skin on - and tossed them with ginger and maple syrup. They're deeply rich, savoury, sticky, sweet and tangy.
1kg organic carrots, scrubbed and halved
2 tbsp olive oil
3 tbsp maple syrup
1 inch ginger, peeled and grated
1 tsp coriander
1 tsp flaky salt
5 tbsp pecans, toasted and chopped
1 tbsp fresh thyme leaves
Preheat your oven to 190˚C. Mix olive oil, maple syrup, ginger, coriander and salt in a bowl. Toss your carrots in the mixture and transfer to a baking sheet.
Bake for 30-35 minutes, stirring every 10 minutes. They're ready when you can easily poke a knife through the largest carrots and some of the edges are caramelised.
Serve topped with toasted pecans, thyme leaves and a sprinkle of flaky sea salt.