Harissa and maple roasted carrots served on vegan cream cheese - a beautiful side dish topped with hemp hearts.
Recipe and photo credit to Aga / Green Kai
Website: greenkai.co.nz
Instagram: @greenkai_
Ingredients
- 2 Garlic cloves, finely grated
- ¼ cup Olive oil
- ¼ cup Maple syrup
- 2 tbsp Harissa paste (1 Tbsp if you don’t like spicy)
- 500-750g Carrots (scrubbed), cut in half lengthwise if large
- Toppings
- ¼ cup Fresh mint (chopped)
- 1 tbsp Hempseeds (Hemp Hearts)
- Freshly cracked pepper
Directions
- Preheat the oven to 200’C
- In a large bowl, combine olive oil, grated garlic, maple syrup, and harissa paste
- Incorporate the carrots and stir until covered with the sauce
- Roast for 30min
- Remove the carrots from the oven
- Place carrots on your serving dish and garnish with chopped mint, hemp seeds and cracked pepper