Ottolenghi's Roasted Baby Carrots with Harissa and Pomegranate

Ottolenghi's quick and easy recipe for baby carrots, from Ottolenghi SIMPLE, elevates this favourite vegetable with the addition of harissa and pomegranate.

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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.

Serves 4 as a side


2 tsp cumin seeds
2 tsp honey
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.

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