Source: Ottolenghi SIMPLE: A Cookbook, by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Page 116, copyright 2018.
This was delicious with regular carrots. The rose harissa was made with rosewater, 1/8 tsp.
Serves 4 as a side
2 tsp cumin seeds
2 tsp honey
2 tbsp rose harissa (or 50 percent more or less, depending on the blend, see page 301)
1 1/2 tbsp unsalted butter, melted
1 tbsp olive oil
1 3/4 1b/800g long, thin baby carrots (or regular carrots, cut into long batons, 4 x 1/2 inch/10 x 1 1/2cm) peeled and stems trimmed (to leave just a little bit)
1/2 cup/10g cilantro leaves, roughly chopped
1/2 cup/60g pomegranate seeds (from 1/2 pomegranate
2 tsp lemon juice
- Preheat the oven to 475°F.
- In a large bowl, mix the cumin, honey, harissa, butter, oil, and 3/4 tsp salt. Add the carrots, mix well, then spread out on a large parchment-lined baking sheet. You don’t want to overcrowd the carrots, so use two sheets if you need to.
- 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.
- When ready to serve, mix the carrots with the cilantro, pomegranate seeds, and lemon juice and serve.