Roasted carrots with harissa aïoli and dukkah from Seven Spoons: My Favorite Recipes for Every and Any Day (page 198) by Tara O'Brady

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • texannewyorker on September 24, 2016

    This is so delicious, will totally upstage any main course you serve with it. If you can't find those really skinny carrots she calls for (I never could) you can use thin rainbow or regular carrots, slice them in half lengthwise and cook as directed. This is SO pretty with rainbow carrots especially.

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