Roasted baby carrots with harissa and pomegranate


Preparation info

  • Serves


    as a side
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is a striking salad with bright colours and serious flavour. Serve alongside any chicken, slow-cooked lamb or with a selection of vegetables and legumes. Long baby carrots look lovely here, as ever, but if you are starting with regular carrots that’s fine: just slice them into long, thin batons.

Bake the carrots up to 6 hours in advance