Ottolenghi's Roasted Baby Carrots with Harissa and Pomegranate


Ottolenghi’s newest cookbook Simple, emphasizes quicker ways to achieve taste. He adds interesting spicing and using cooking methods that are not fiddley.

There is lots of oven-baking in this book, including these roasted baby carrots. The pomegranate seeds at a pleasant crunch and punch of colour to the dish.

Serves: 4, as a side

  • 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


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.

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