1kg baby rainbow carrots, scrubbed 2 tbs oil 1 tsp fresh thyme, chopped, plus extra for garnish ¾ tsp cumin Juice of ½ naval orange 2 tbs maple syrup ½ cup raw walnuts Salt & Pepper
Preheat oven to 210C. Line a rimmed baking tray with baking paper.
Place the carrots on the prepared baking tray. Drizzle the oil over the carrots and sprinkle on the thyme, cumin, salt and pepper. Toss the carrots well so they are evenly coated. Spread them out into one even layer. Roast for 15 minutes.
Meanwhile, whisk together the orange juice and maple syrup. After the carrots have roasted for 15 minutes, pour the orange mixture over the carrots and toss well. Roast for another 5-10 minutes until the carrots start to brown and caramelise.
While the carrots are roasting for the final time, toast the walnuts. Heat a dry skillet over medium-high heat. Add the walnuts and toast, stirring frequently to prevent burning, about 3-5 minutes. Once toasted, set aside to cool.
To serve, place carrots on a platter, sprinkle over the toasted walnuts and extra thyme.