Harrisa & Honey Roasted Carrots

A simple Moroccan style twist on a classic side. 

roasted carrots on a blue plate, drizzles with tahini and topped with dukkah & coriander.

Serves: 6  I Level: Easy 

Preparation Time: 5 mins 

Cook Time: 30-35 mins 

Ingredients

2-3 bunches of baby carrots, ends trimmed, halved 
1 ½ tbsp olive oil
½ tbsp red harissa paste
2 tsp cumin
2 tsp sumac
2 tbsp tahini
Pinch of salt & pepper
1 ½ tbsp dukkah
Small handful of fresh coriander
Pomegranate arils (optional garnish)

Method

1. Pre-heat oven to 200c fan forced. Trim, wash and dry carrots.
2. In a large bowl, add carrots, olive oil, harissa paste, cumin, sumac,
salt and pepper and toss until evenly coated.
3. Transfer to a lined baking tray and arrange in a single layer. Roast
for 30-35 minutes until carrots are golden and tender.
4. Transfer to a serving plate, drizzle with tahini, sprinkle with dukkah
and garnish with coriander.

 

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