Roasted Baby Carrots with Harissa and Pomegranate

Devine roasted carrots  Recipe by Yotam Ottolenghi Simple Book


  • 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


  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.

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