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Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate
Introduction from 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.
Ingredients
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.
Reviews
5 out of 5 stars
6 Ratings
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