Harissa-Roasted Baby Carrots
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.
- 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!
Nutrition
Serving: 1gCalories: 110kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 160mgFiber: 3g