- 1 kilo rainbow carrots, peeled and sliced on the diagonal into large pieces
- 1 lemon thinly sliced
- 2 cloves garlic, minced
- 2 cm fresh ginger, peeled and finely grated
- 60 ml (¼ cup) olive oil
- 60 ml (¼ cup) honey
- 1 tablespoon harissa paste
- 2 teaspoons cumin seeds
- Salt and freshly ground pepper to taste
Preheat oven to 200℃ (400℉),
Place the carrots and thinly sliced lemon in a large mixing bowl, and set aside.
In a medium bowl, combine the garlic, ginger, olive oil, honey, harissa, and cumin seeds, mix well. Pour over the carrots and lemon, toss to ensure that the carrots are well coated.
Season with salt and pepper, and place carrot mixture in an even layer in roasting tin.
Roast tossing occasionally, until the carrots are tender and starting to caramelize 35-40 minutes.
