Ottolenghi‍‍`s Roasted Baby Carrots with Harissa and Pomegranate

• Womenscorner Desk
• September 21, 2020

Ingredients :

- 2 tsp cumin seeds

- 2 tsp honey

- 2 tbs rose harissa (or 50% more or less depending on the variety, see notes below)

- 20g unsalted butter, melted

- 1 tbsp olive oil

- 800g  long baby carrots (or regular carrots, cut into long, thin batons, 10 x 1½cm), peeled and stems trimmed (to leave just a cm or two)

- 10g  coriander leaves, roughly chopped

- 60g  pomegranate seeds (from ½ a pomegranate)

- 2 tsp  lemon juice

Read More : History Of Carrots 

Method : Preheat the oven to 230°C fan. In a large bowl, mix together the cumin, honey, harissa, butter, oil and ¾ teaspoon of salt. Add the carrots, mix well, then spread out on a large parchment-lined baking tray: you don’t want to overcrowd the carrots, so use two trays if you need to. Roast for 12–14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool. When ready to serve, mix the carrots with the remaining ingredients and serve.