Roasted baby carrots with harissa and pomegranate

Name: Roasted baby carrots with harissa and pomegranate
Yield: Serves four as a side
Ingredients: 800 g long baby carrots (or regular carrots, cut into long, thin batons, 10 — 1½cm), peeled and stems trimmed (to leave just a cm or two); 1 tbsp olive oil; 1 tsp lemon juice; 60 g pomegranate seeds (from ½ a pomegranate); 10 g coriander leaves, roughly chopped; salt; 2 tbsp rose harissa (or 50% more or less, depending on variety) (30 g); 20 g unsalted butter, melted; 1 tsp cumin seeds; 1 tsp honey

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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

Ingredients

Supper
Side dish
Gluten-free
Vegetarian

Ingredients

Method