These Harissa and Maple Roasted Carrots are a perfect side dish. I love the balance in this dish, the smoothness and the crunch, the delicate creaminess with the spiciness of harissa. I'm sure you will love it too!
🍽 Serves 2-3
🕘 40-45 minutes
Ingredients
2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup maple syrup
2 Tbsp harissa paste (1 Tbsp if you don’t like spicy)
500g - 750g carrots (scrubbed), cut in half lengthwise if large
Tofu-based cream cheese:
1 block silken tofu
1 tbsp white wine vinegar
½ lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp pepper
Toppings:
1 handful of fresh mint (chopped)
1 Tbsp hemp hearts @hemp.nz
Freshly cracked pepper
Instructions
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.
In the meantime, in a food processor/blender add silken tofu, white wine vinegar, lemon juice, garlic powder, onion powder, salt and pepper. Blend until smooth
Remove the carrots from the oven.
Assemble the plate: Spread cream cheese on the plate, place carrots on the top. Garnish with chopped mint and hemp seeds.
Enjoy!
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