Harissa-Roasted Baby Carrots

Name: Harissa-Roasted Baby Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Dairy-Free, Gluten-Free
Ingredients: 7 oz baby carrots; 1 TB Harissa paste; Generous pinch of ground cumin; 5 oz iceberg lettuce, thinly sliced; 1 TB olive oil, plus extra drizzle for the carrots; 2 TB pomegranate seeds; Sea salt; Freshly ground black pepper

Spice up your side dish game with our Harissa-Roasted Baby Carrots, where tender, caramelized carrots meet a bold harissa glaze for a burst of flavor that's both easy and irresistible.

This salad is oh-so-tasty, but best of all, it is visually stunning! Double or triple the ingredients to put this side dish out as part of your BBQ spread. And, if you are not living a meat-free lifestyle, you could add a crumbling of feta cheese for added creaminess and salty flavor.

Chef Tips:

Baby carrots are the cutest variety to use for this attractive salad. If possible, buy ones that still have the green tips attached for extra presentation personality!
If you cannot source baby carrots, use regular carrots, but they must be carefully cut into thinner batons to ensure even and thorough cooking. They need not be completely soft (we like a bit of crunchy texture), so check them as they roast.

Serves 2

Harissa-Roasted Baby Carrots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Spice up your side dish game with our Harissa-Roasted Baby Carrots, where tender, caramelized carrots meet a bold Harissa glaze for a burst of flavor that's both easy and irresistible.

Ingredients

7 oz baby carrots
1 TB Harissa paste
Generous pinch of ground cumin
5 oz iceberg lettuce, thinly sliced
1 TB olive oil, plus extra drizzle for the carrots
2 TB pomegranate seeds
Sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.
Carefully peel the small carrots, then place them into a bowl.
Add the harissa paste and ground cumin. Season with salt and pepper and just a small dash of olive oil. Toss well to evenly coat, then spread out onto the tray.
Roast in the oven for 10-12 minutes until the carrots are tender but still retain a crunch. I advise tossing the carrots halfway through the cooking time.
Meanwhile, place the shredded lettuce into a bowl and drizzle over the olive oil. Season with salt and pepper and toss to coat. Spread out onto a serving platter.
When ready, transfer the cooked carrots to the serving platter over the lettuce and scatter over all the deliciously sweet pomegranate seeds.
Serve and enjoy!