There are certain things I am powerless to resist. Cute black jumpsuits (only my daughter knows how many I own, and I’ve sworn her to secrecy), anything coconut on a dessert menu, smelling the head of a newborn baby and rainbow carrots with the tops still on.

Whenever I see them, I buy several bunches. I love them roasted. This is a simple recipe I found in Bon Appetit a few years ago. Harissa, is a spicy North African chile paste. I buy it in a tube, that keeps for quite a while in the fridge. Maple syrup tempers some of Harissa’s heat.

I think this marinade will also be fantastic with roasted squash or parsnips, and I am excited to try it on grilled zucchini this summer.

Here’s a few other ideas for using up that tube of Harissa. It is spicy, so a little bit goes a long way.

• Blend a spoonful into meatloaf or burgers
• Swirl a bit into some mayo for a spicy sweet potato fries dip
• Mix a dollop into humus for a spicy kick
• Stir some into your favourite BBQ sauce for grilled or roasted chicken
• Enhance your tomato sauce for pasta

Click here to print recipe for Harissa and Maple Roasted Carrots.