Maple and Paprika Roasted Carrots

, from Issue #73. July, 2017
Photography by Josh Griggs.
Maple and Paprika Roasted Carrots

This is a simple method of cooking carrots giving them a delicious lightly caramelised texture, delicious topped with a moreish savoury nut crumble.

Serves: 6–8


1 kilogram medium, carrots, peeled
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 lemon, very thinly sliced
sea salt and ground pepper
To serve
Honey Roasted Spiced Nut Crumble, recipe below
fresh coriander

Honey Roasted Spiced Nut Crumble (gf)
1 tablespoon olive oil
2 teaspoons honey
2 teaspoons tomato paste
¼ cup each pecans, skin-on almonds, pumpkin seeds and sunflower seeds
2 tablespoons shredded or desiccated coconut
1 tablespoon each black and white sesame seeds
1 teaspoon ground cumin
¼ teaspoon each ground cinnamon and chilli flakes
1 teaspoon sea salt


Preheat the oven to 180°C fan bake.

Cut the carrots in half or into long irregular pieces if large.

Combine the oil, maple syrup and paprika in a large bowl and add the carrots and sliced lemon, tossing to coat. Season with salt and pepper.

Place in a single layer on a lined baking tray and roast for about 40 minutes until the carrots are just tender and well coloured.

To serve: Transfer to a serving dish and scatter over some of the Honey Roasted Spiced Nut Crumble, serving the rest separately. Top with coriander.

Honey Roasted Spiced Nut Crumble (gf)

Preheat the oven to 150°C fan bake.

Whisk the oil, honey and tomato paste together in a medium bowl.

Roughly chop the pecans and almonds and add to the bowl along with all the remaining ingredients except the salt.  Stir everything together until well coated then spread out on a lined baking tray.

Roast for about 20–25 minutes, turning once, until fragrant and lightly golden. The crumble with become crisp when cooled. Sprinkle over the salt while hot and mix through. Cool, then store in an airtight jar. Makes about 1¾ cups