September 2, 2016
1Preheat oven to 200°C fan forced. Combine maple syrup, oil, vinegar and chilli in a small bowl and whisk to combine.
2Place carrots in a large roasting pan, drizzle with 2 tablespoons maple syrup mixture and toss to combine. Roast 10 minutes.
3Add mushrooms and hazelnuts on a baking tray. Drizzle with remaining maple syrup mixture and season with salt and pepper. Roast for 20-25 minutes or until purple carrots are tender.
4 Combine yoghurt and lemon juice in a small bowl. Drizzle yoghurt dressing over carrots and serve with mint leaves.
Tip: Add rocket leaves and goat curd for a substantial salad.