This is a vibrant small side dish or warm salad that you can serve with just about anything.
Heat oven to 180°C.
Line a baking tray with baking paper. Spread the baby carrots over the baking paper. Mix the harissa, cumin seeds, maple syrup, olive oil and garlic in a large bowl.
Season with salt and pepper. Fold through the baby carrots. Place the baking tray in the oven.
Roast until soft and golden approx. 35 mins, turning every 10 mins. When they’re golden and tender, remove them from oven and allow to cool 5 mins.
To serve, spread the yoghurt over the base of a platter. Place roasted carrots over the yoghurt, top with the roasting juices. Sprinkle over the sumac, pomegranate seeds and coriander leaves.
Tip: This dish can be made with the same colour or mixed colour baby carrots, when they’re available.
3 bunches baby carrots, washed and tops removed *
2 tablespoons Julie le Clerc Harissa
2 tablespoons maple syrup
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1 tablespoon cumin seeds
Salt and pepper
3 tablespoons Greek yoghurt
2 pinches sumac
3 tablespoons pomegranate seeds
10-12 coriander leaves (optional garnish)