Ottolenghi's Roasted Baby Carrots with Harissa and Pomegranate
This is a striking salad with bright colours and serious flavour. Serve alongside any chicken, slow-cooked lamb or with a selection of vegetables and legumes. Long baby carrots look lovely here, as ever, but if you are starting with regular carrots that’s fine: just slice them into long, thin batons.
Bake the carrots up to 6 hours in advance if you want to get ahead, and mix with the remaining ingredients just before you are ready to serve.
|2 tsp||cumin seeds|
|2 tbsp||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|
1. Preheat the oven to 230°C fan.
2. 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.
3. 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.
4. When ready to serve, mix the carrots with the remaining ingredients and serve.