Maple Glazed Carrots with Babaganoush Topping
Ingredients
- 1-2 big carrots
- 2 tsp maple syrup
- 2 tsp olive oil
- 2 heaped tbsp babaganoush
- 2 tbsp roasted chickpeas
- A small handful of pomegranate seeds
- 1 tsp fresh chopped chives
- 1/2 tsp chilli flakes
- Salt & pepper
Preparation
Preheat the oven to 190°C.
Halve the carrots and dress in olive oil, maple syrup, salt and pepper to taste. Roast for 30 minutes, turning halfway to ensure even charring.
On a plate, spread the babaganoush and then begin to layer carrots, chickpeas, pomegranate and finish with chives and chilli flakes.
