Serves 4, 45 Minutes.
6tbs Olive Oil
4tbs Maple Syrup
2 Tbs Ginger Paste
4 Cloves of Garlic
6 Sprigs of Rosemary
1/2 Bunch of parsley
1/4 cup olive oil
1/2 lemon zest
1/2 tsp salt
1/2 tsp pepper
2tbs lemon juice.
Wash and peel the carrots.
Cut off the ends.
Cut into eighths by cutting lengthwise twice and then in half.
Bring a saucepan of water to the boil with 1tbs of salt.
Boil the carrots for 5 minutes so they are partially cooked.
Set the oven to 200*c and line a baking tray with aluminium foil.
Strain and set them aside.
Peel the garlic and finely chop it.
In a bowl combine the olive oil, maple syrup, 2tsp of salt, ginger paste and garlic.
Add the carrots and mix them so that all the carrots are covered in the maple ginger marinade.
Spread them across the baking tray and place in the oven for 30 minutes.
While they are roasting zest half a lemon.
In a food processor add the parsley, lemon zest, olive oil, lemon juice, salt and pepper.
Blend until it makes a roughly blended dressing.
Remove the carrots from the oven and plate.
Drizzle over a few spoons of the parsley dressing.
Top the carrots with toasted flaked almonds and parsley leaves.