for 4 person

Carrots

2 tbsp	olive oil
1 tbsp	maple syrup
1 tbsp	thyme leaf
1 tsp	salt
800 g	spring carrots, cut in half lengthways if necessary

To roast

3 tbsp

shelled almonds, roughly chopped

Pomegranate vinaigrette

2 tbsp	lemon juice
2 tbsp	olive oil
2 tbsp	chives, finely chopped
	salt and pepper to taste
1	pomegranate, seeds removed

How it's done

Carrots

Mix the oil, maple syrup, thyme and salt in a bowl. Add the carrots, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C. Scatter the almonds over the carrots, bake for a further 10 mins.

Pomegranate vinaigrette

Mix together the lemon juice, oil and chives, season. Add the pomegranate seeds, pour over the hot carrots.

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