Ingredients
2tsp cumin seeds
2tsp honey
2tbsp harissa
20g unsalted butter, or vegan butter
1 tbsp olive oil
800g Dutch carrots or regular carrots cut into batons
10g coriander leaves and tender stems roughly chopped
Pomegranate molasses* or 60g pomegranate seeds
2tsp lemon juice
Summary
Baby dutch carrots are so charming with their little tufty tops. Here, we pair their sweetness with local honey, spicy harissa, warm cumin and tangy pomegranate molasses – combined it’s a zingy eating experience!
Zingy Roast Carrots
Preheat the oven to 220°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 baking tray lined with baking paper: you don’t want to overcrowd the carrots, so use two trays if you need to. Alternatively, you can place the carrots on the tray first, then pour over the sauce and roll the carrots around to coat evenly.
Roast for 20-25 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside.
When ready to eat, mix the carrots with the remaining ingredients and serve.
Hints and Tips
*pomegranite molasses can be found at any Middle Eastern grocery
This recipe comes from vegetable maestro Ottolenghi, thanks Yotam.
