HARISSA BABY CARROTS

Harissa baby carrots are tender, sweet young carrots tossed in a smoky, spicy North African paste, harissa, often combined with olive oil, a squeeze of lime and a sprinkle of salt, then roasted until caramelised and slightly charred. The result is a lively balance of natural sweetness, warm chilli heat and aromatic depth that lifts any meal. They make a wonderful side because their vibrant flavours cut through richer mains, add colour and texture to the plate, and require minimal fuss. Pop them in the oven while you finish the main and you’ve got a crowd pleasing, nutritious accompaniment that pairs brilliantly with everything from roast meats and grilled fish.

HARISSA BABY CARROTS

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HARISSA BABY CARROTS 〰️

Time: 40 minutes

Serves: 4-6 as a side

60gm butter

2 tbl sp harissa

1/4 cup EVOO

3 garlic cloves, minced

1 lime, juice

1 tbl sp all spice

2 bunches of baby carrots (keep leaves)

250gm greek yogurt

50gm tahini

Dash white wine vinegar

Toasted sesame seeds

Salt, to taste

Preheat oven to 170 degrees

Start by washing carrots and leaves thoroughly, cut leaves off and leave to side. Peel carrots a little to remove a light layer of outer skin.

In baking tray add butter, harissa, evoo, garlic, lime, all spice and a pinch of salt. Using a fork mash together to create a spicy smooth butter. Add carrots in and using your hands, massage the marinade into them all. Add to oven and cook for 25-30 minutes, or until cooked through.

For tahini yogurt, add yogurt, tahini, white wine vinegar, handful of washed and roughly chopped carrot leaves and salt to taste to a bowl and using a fork bring together.

To plate add bed of tahini yogurt, top with cooked carrots and spoon the spicy butter over the top. Finish with roughly torn carrot leaves and toasted sesame seeds.