This recipe is another one for the ‘what to do with my Christmas leftovers’ pile. These maple harissa parm carrots are an ideal option for an indulgent side that’s still easy to make and requires minimal prep.
These carrots leave deliciously crispy maple harissa pieces on the tray, don’t forget to scrape those onto your plate too, the added crunch elevates the dish immensely.
You May Also Enjoy: Truffle Maple Potatoes
Nutritional Information
One serving contains 111 calories, 2g of protein and 2g fibre. One serving also contains an impressive 84% of the recommended daily amount of vitamin A.
Ingredient Choices and Substitutions
I used Pimp My Salad Cashew Parm for this one because I wanted the slightly nutty texture rather than the traditional gooey cheesy texture of melted parmesan. If you want that richer texture, use a vegan parmesan alternative and add some pine nuts to the dish.
You can also switch the maple syrup for agave if that suits your preferences.
Feel like making this again with something else? You can follow the same steps with just about any other vegetables of your choosing, but it would work incredibly well with something like sweet potatoes or butternut squash.
How to store, keep and reheat
Store any leftovers in an airtight container and keep refrigerated for up to four days. When it’s time to reheat, pop them back in the oven for another 10 minutes to warm them through and keep them crisp without drying them out completely.
Maple Harissa Parm Carrots
Delicious roasted harissa parm carrots with a crispy maple edge.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Harissa Maple Parm Carrots
Ingredients
- 4 medium carrots chopped into batons
- 1 ½ tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp harissa seasoning
- 2 tbsp cashew parm
- Pinch of salt
- Optional Extras:
- 1 tbsp pine nuts
Instructions
-
Preheat oven to 190c. Line a baking tray with greaseproof paper. You can also place them directly on a non-stick baking tray or roasting dish to make them a little crispier (much more clean up though)
-
Add all ingredients to a mixing bowl and thoroughly combine. Transfer to the baking tray and spread evenly, make sure there’s a good amount of space between each. If there’s any liquid left in the bowl, toss that over the carrots on the tray.
-
Place in the centre of the oven for 25 minutes. Transfer to your plates/ bowls, ensuring to scrape off any crispy maple harissa pieces stuck to the greaseproof paper.
Serve and enjoy!
Until tomorrow,
Sophie
Leave a Reply