Sunday, 11 May 2008
Harissa and Lemon-roasted Carrots
A piece of trivia for you!
Cooked Carrots contain more beta-carotene (an essential antioxidant) than raw.
I used Chanteney carrots as they are small and really sweet in flavour.
What you need:
1 Lemon, quartered
2 Tablespoons of Extra Virgin Olive Oil
1 Tablespoon of Honey
2 Teaspoons of Rose Harissa
How to do it:
Place the carrots into a dish that can go into the oven. Squeeze each lemon quarter over the carrots and then add the lemons to the dish too.
Now mix together the rest of the ingredients and pour over the carrots and lemon giving it all a good stir.
Put into the oven at about 180C/350F/Gas 4
For about 40 minutes, basting every now and then.