Ottolenghi Roasted Baby Harissa Carrots Recipe | Middle Eastern Vegetables

Name: Ottolenghi Roasted Baby Harissa Carrots Recipe | Middle Eastern Vegetables
Ingredients: 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

thehappyfoodie.co.uk

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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Ingredients

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