I’m a big fan of carrots – they’re delicious, nutritious, perfect in salads, pickled, roasted or added to baked goods.
This dish provides a wonderful diversity to the palate. Oven roasting the carrots brings out their natural sweetness and the harissa adds a delicious spicy flavour with just a tiny touch of sour (thanks to the fresh lemon juice in the harissa).
The natural intense flavour makes a perfect accompaniment to white fish however they can just as easily be paired with some roast meat or served on their own as a starter.
Because they take a while to cook, if I have extra I sometimes par-cook them at the weekend and then roast for a shorter period on a Monday or Tuesday night to accompany dinner.
For a variation, sprinkle with some roasted or activated almonds.
Ingredients
- 1 bunch of baby/Dutch carrots (usually around 10-12)
- 1 generous tablespoon of harissa
- 1 dozen activated or roasted almonds, chopped up into smaller chunks – optional
Method
- Pre-heat the oven to 180 degrees Fahrenheit or 350 degrees Celsius
- Line a baking tray with aluminium foil and place the carrots on top
- Coat the carrots is the harissa, ensuring that there’s some on both sides
- Place in the oven and cook for 25 minutes, turn and cook for a further 20 minutes
- Remove from the oven and if you’re using them serve sprinkled with the chopped almonds
If you prefer to par-cook the carrots, roast them for 17 minutes each side then remove from the oven and place in the fridge. The cay be kept for another 2 days and cooked for another 10-15 minutes before serving.
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