Roasted Baby Carrots with Harissa and Pomegranate
Ingredients: serves 4
2 teaspoons cumin seeds
2 teaspoons of honey
2 tablespoons of harissa (based on intensity of spice)
20 grams of unsalted butter melted
1 tablespoon of olive oil
800 grams of baby carrots peeled, and stems trimmed
10 grams of coriander leaves roughly chopped
60 grams of pomegranate seeds
2 teaspoons of lemon juice
Salt to taste
Method:
Pre heat over to 230c 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 onto a large parchment lined baking tray. You don’t want to overcrowd the carrots so use 2trays if needed.
Roast for 12 – 14 mins until the carrots are beginning to brown but still retain a bite. Then remove from the oven and set aside to cool.
When ready to serve, mix the carrots with the remaining ingredients and
serve.
