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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.

From the book

Yotam Ottolenghi


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.

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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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From the book: Ottolenghi SIMPLE

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