Roasted baby carrots with harissa and pomegranate from Essential Ottolenghi: A Collection (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.

  • 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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