Roasted baby carrots with harissa and pomegranate from Ottolenghi Simple (page 116) by Yotam Ottolenghi

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

Accompaniments: Chopped salad with tahini and za'atar; Spring onion and herb salad; Cavolo nero with chorizo and preserved lemon; Roasted whole cauliflower; Roasted beetroot with yoghurt and preserved lemon; Aromatic olive oil mash; Couscous, cherry tomato and herb salad; Grilled lamb fillet with almonds and orange blossom; Arnold's roast chicken with caraway and cranberry stuffing

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

  • Eat Your Books

    Can substitute carrots for baby carrots.

  • MariaSwe on May 03, 2026

    This was great, even without the pomegranate seeds.

  • pastaplease on March 28, 2026

    Made this just for myself as a test -- very good! Will make again when asked to bring a veggie. (11/22)

  • Bexxta on January 25, 2026

    Didn't have carrots, so substituted for butternut squash. Delish! Served on baby spinach leaves.

  • debakken on December 02, 2025

    This was a hit at my Thanksgiving table. I used regular mild harissa paste and subbed a drizzle of pomegranate molasses (the last five minutes of roasting) for the seeds. I cut the carrots to the specified size and roasted them the specified time but at 450 and not 475, as I was cooking a roast in the same oven. The carrots were beautifully charred and tender at the slightly lower temp.

  • takemori on May 21, 2024

    Used a pinch of sumac since I was out of lemon, absolutely phenomenal Use high quality harissa - it makes a difference! Sauce is very tasty also slathered on eggplant prior to roasting

  • Yildiz100 on April 03, 2024

    I like pomegranate in salads but the pomegranate seeds don't really make sense here. The texture is wrong and they collect at the bottom of the bowl. I think I would also like it better with all oil and no butter.

  • Stantonjulie on October 29, 2023

    Used chipotle paste as discovered no harissa

  • mondraussie on December 31, 2022

    Nice and simple to prepare with great flavours. Didn't have any rose harissa, so added chile flakes instead and worked just fine. Next time I have a bottle of rose harissa I'll try it again.

  • KarinaFrancis on April 12, 2022

    Like previous reviewers we really liked this, super easy and very tasty. I didn’t use pomegranate seeds but I added a touch of pomegranate molasses to make up for it. A great standby especially if you have a bag of carrots languishing in the fridge.

  • foodgloriousfood on March 29, 2022

    I didn't think this needed the pomegranate seeds. Would make again.

  • Ro_ on December 14, 2020

    Used regular harissa instead of rose and ground cumin instead of whole seeds. A really nice recipe, simple and quick, I'll definitely repeat this! You could easily make it without the pomegranate, although I think it does add a nice freshness to the finished dish as well as looking pretty. I wasn't sure from the recipe if it's actually meant to be eaten cold as a salad, but I served it straight from the oven and it was great.

  • Baxter850 on November 02, 2020

    Carrots were great texturally. Liked this but don’t know how many times I’ll come back to it. Was healthy and a nice change for carrots.

  • Astrid5555 on August 29, 2020

    Made as part of a mezze spread. Everyone was surprised how delicious roasted carrots can be. Just the right amount of sweet and savoury in one dish, will definitely make again!

  • ChefBeccs on April 18, 2020

    Absolutely delicious! Amazing flavour combination. Kids loved. Used standard carrots and standard harissa. Kept the pomegranate as it looks festive and provides a textural pop but you could easily leave our. I didn’t have any coriander and it was still lovely

  • FJT on June 29, 2019

    Made with normal harissa as I couldn’t find rose harissa. This was a definite hit with my guests and I will make it again.

  • Nossovitzky on May 19, 2019

    Have never managed to make this with pomegranate seeds (or rose harissa - difficult to find in Melbourne) but otherwise very good. Works fine with sliced regular carrots.

  • kateroni on December 28, 2018

    Delicious! Love the sweet from the honey and spicy rose harissa. Have made multiple times already. Made once without pomegranate seeds and didn't really miss them.

  • anya_sf on December 03, 2018

    The carrots were delicious; the rose harissa wasn't too spicy for my son. While the pomegranate seeds went fine with the carrots, I'm not sure they added that much, so I wouldn't hesitate to make this again without the pomegranate.

  • Frogcake on October 28, 2018

    Excellent! I roasted a huge pile of carrots and sweet potato wedges (I doubled the recipe for the sweet potato), and they were gobbled up between the three of us with rave reviews. ( I was hoping to send leftovers back with my son. ) Served with grilled steaks and a lovely sprouts salad. ( I finally found some rose harissa in st Jovite!)

  • cjross on October 21, 2018

    Would absolutely make this again soon. Used agave instead of honey since I was feeding it to my baby and didn't have cilantro so I used mint. Nice easy recipe.

  • saarwouters on September 16, 2018

    Easy and very delicious! Just mix everything toghether and put it in the oven. The kids loved this too.

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