Ottolenghi's Roasted Baby Carrots with Harissa and Pomegranate Recipe | Yummly

Ottolenghi's Roasted Baby Carrots with Harissa and Pomegranate

THE HAPPY FOODIE
9Ingredients
35Minutes

Ingredients

US|METRIC
  • 2 teaspoons cumin seeds
  • 2 teaspoons honey
  • 2 tablespoons harissa (rose, or 50% more or less depending on the variety, see notes below)
  • 20 grams unsalted butter (melted)
  • 1 tablespoon olive oil
  • 800 grams baby carrots (long, or regular carrots, cut into long, thin batons, 10 x 1½cm, peeled and stems trimmed, to leave just a cm or two)
  • 10 grams coriander leaves (roughly chopped)
  • 60 grams pomegranate seeds (from ½ a pomegranate)
  • 2 teaspoons lemon juice
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