Maple and Ginger Roasted Carrots
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.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.