ROASTED BABY CARROTS WITH ROSE HARISSA AND POMEGRANATE

My new favourite ingredient is Rose Harissa. Harissa is a heavily spiced chilli paste from North Africa. The difference between Rose harissa and harissa is the addition of rose petals in the former which adds a bit of sweetness and softens the spice of chilli paste. Ottolenghi’s cookbook SIMPLE has some interesting recipes using Rose Harissa. One such simple recipe from SIMPLE is roasted baby carrots with Rose Harissa and pomegranate. I sometimes skip pomegranate and it tastes amazing too

Serve alongside any grilled chicken, slow cooked lamb or with a selection of vegetables and grains.

Serves 4 as a side

NGREDIENTS:

• 800 gms baby carrots, mixed variety will be good too or regular carrots cut into long batons

• 10 gms coriander leaves, roughly chopped

• 60 gms pomegranate seeds
  

INGREDIENTS A:

• 2 tsp cumin seeds

• 2 tsp honey

• 2 tbsp rose harissa (If you are in Singapore, you can find Belazu Rose Harissa on Lazada)

• 20 gms unsalted butter, melted

• 1 tbsp olive oil

• 3/4 tsp salt

• 2 tsp lemon juice

METHOD:

• Pre heat the oven to 230 C fan

• In a large bowl, mix together the ingredients under ingredients A.

• Add the carrots, mix well , then spread out on a large tray lined with baking paper. Don’t over crowd, space it well.

• Roast for 12 -15 mins, until the carrots are beginning to brown but still have a bite, remove from the oven and set aside to cool

• When ready to serve mix the carrots with coriander leaves and pomegranate seeds