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:

600g Carrots
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.


6 comments

  1. What an interesting way to have carrots, I would have never thought of adding harrisa.

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  2. Jan, I bet those carrots taste as lovely as they look! Thanks so much for posting the recipe.

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  3. My goodness but you eat well in your home! I am going to have to give both of these a try soon! I Love, love, LOVE Harissa!

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  4. Jan, I do like this idea as the harissa's heat balances the sweetness of the carrots.

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  5. Those roast potatoes look good,too.

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  6. I like the sound of this. I have a tube of harrisa lying around that I have not used much. The Rose harrisa sounds pretty interesting as well.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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