Maple Cranberry Carrots

Preheat your oven to 200°C. Wash and trim the heritage carrots (1 kg). Peel the onion (2 red) and cut into wedges. Put a saucepan on the stove, fill with 1 litre boiling water, add the [heritage carrots] and simmer for minutes (5).

Using a slotted spoon, transfer the softened [heritage carrots] to a roasting tin (reserving the cooking water for future gravy). Drizzle over the olive oil (2 tbsp), sprinkle with [salt pepper] to taste, and stir well to coat. Nestle the [red onion] wedges and cloves (4 garlic) in between the carrots. Place the tin in the preheated oven and roast for minutes (20). Start 20m timer

While the carrots are roasting, prepare the flavour maker. In a small bowl, combine the cranberry sauce (4 tbsp), maple syrup (2 tbsp), red wine vinegar (1 tbsp) and water (1 tbsp). Stir thoroughly until all ingredients are well combined.

Remove the roasting tin from the oven. Pour the maple cranberry mixture over the carrots and onions, stirring gently to ensure everything is evenly coated. Tuck the leaves (2 bay) and fresh thyme (4 sprigs) among the vegetables. Season with a little more [salt pepper] if desired. Return the tray to the oven and roast for an additional minutes (20) to minutes (25), or until the carrots are perfectly tender and slightly caramelised. Start 25m timer

To prepare the garnish, lightly toast the flaked almonds (2 tbsp) in a dry pan over medium heat until they turn golden brown and fragrant. Remove the leaves from the remaining fresh thyme (1 sprig) by running your thumb and forefinger up the stalk. Transfer the roasted carrots and red onion to a serving platter. Sprinkle generously with the toasted [flaked almonds] and fresh [thyme] leaves. Serve immediately as a delicious side dish for your Christmas dinner.