Recipe: Roasted carrot platter with pumpkin and marple sirup fruit butter


  • 500 g medium carrots, scrubbed and clean
  • 100 g fresh cranberries
  • 4 tbsp of @callasconfiture Pumpkin and Maple sirup Fruit butter
  • zest of ½ large orange
  • 30 ml / 2 tbsp olive oil
  • 3 tsp harissa paste, adjust to taste (strength varies!)
  • a few springs of lemon thyme
  • 1 garlic clove, finely grated
  • salt, adjust to taste
  • black pepper
  • 20 g almond flakes


  1. Set the oven to 170° C and line a baking tray with baking paper.
  2. Trim the green tops off the carrots and cut carrots into halves lengthwise.
  3. Coat cranberries in 1 tbsp of Callas Pumpkin Fruit butter and mix in orange zest.
  4. In a separate bowl, combine olive oil, 3 tbsp Pumpkin and Maple sirup Fruitbutter, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
  5. Coat dry carrots in the mixture and space them out on a the baking tray & place cranberries at the other end of the tray
  6. Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy.
  7. Toast almonds lightly in a hot pan until lightly browned and fragrant.
  8. Place roasted carrots and cranberries on a large serving platter.
  9. Sprinkle with toasted almonds and fresh thyme