Roasted Harissa Baby Carrots

https://www.lucywaverman.com/recipes/ottolenghi-roast-carrots

Ingredients

• 2 tsp cumin seeds
• 2 tsp honey
• 2 tsp rose harissa
• 1½ tbsp unsalted butter, melted
• 1 tbsp olive oil
• salt, to taste
• 1¾ lb thin baby carrots (or regular carrots cut into long batons), peeled and stems trimmed
• ½ cup cilantro leaves, roughly chopped
• ½ cup pomegranate seeds (from ½ pomegranate)
• 2 tsp lemon juice

Method

Preheat the oven to 475 F.

Mix the cumin, honey, harissa, butter, oil and 3/4 tsp salt in a large bowl. 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 to serve.