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.