Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.

Trim the green tops off the carrots and cut them into halves lengthwise.

Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.

In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves, garlic, salt, and a good pinch of black pepper.

Coat dry carrots in the maple and harissa mixture; keep any leftovers.

Spread carrots out on a large baking tray. If using a large tray, place cranberries at the other end, otherwise use two separate trays.

Roast for about 20-25 minutes, until carrots are tender and slightly caramelized and cranberries are soft. Remove cranberries if they finish cooking sooner.

If you have any leftover carrot marinade, brush it on halfway through the baking time.

Toast almonds lightly in a hot pan until browned and fragrant.

Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops.