Roasted Baby Carrots with Harissa and Pomegranate

Devine roasted carrots  Recipe by Yotam Ottolenghi Simple Book

Ingredients

• 2 tsp cumin seeds
• 2 tsp honey
• 2 tbsp rose harissa
• 20g unsalted butter
• 1 tbsp olive oil
• 800g long baby carrots
• 10g coriander leaves
• 60g pomegranate seeds
• 2 tsp lemon juice
• 2 tsp salt

Method

1. Preheat oven to 230 degrees, fan bake. Line a tray with baking paper.
2. In a large bowl, mix together the cumin, honey, harissa, butter, oil and 3/4 teaspoon of salt. Add the carrots, mix well, then spread out on baking tray. (Don’t overcrowd the carrots so use two trays if needed).
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.