I needed to cook some carrots and I came across Yotam Ottolenghi’s recipe for Roast Baby Carrots with Harissa and Pomegranate. I figure I can do his recipe with regular carrots and they would be more delicious than plain carrots. WOW! They really are FORKING DELICIOUS! I used my own harissa recipe that I developed for the carrots. I don’t mean to brag but my recipe is also FORKING GREAT! My recipe makes around three cups of delicious harissa that stays good for at least a week. You only need 2 Tablespoons of harissa for the recipe but it won’t come out as delicious if you use harissa from a tube or a jar. This recipe is close but not identical to the Yotam Ottolenghi recipe because his is all in metric and Celsius. I rounded the conversions. My idea of serving size may differ from your idea of serving size. This makes around 8 small side servings.

Ingredients for around 8 servings

2 lbs carrots – (regular supermarket carrots need to be peeled. Depending on size cut in half long ways so you have 2 long half pieces)

2 teaspoons cumin seeds

2 teaspoons honey

2 Tablespoons harissa (strongly suggest www.TheForkingTruth.com recipe – 4 or 5 roasted peeled deseeded red bell peppers, 1 teaspoon ground cumin, 2 teaspoon caraway, 4 Tablespoons extra virgin olive oil, 6 garlic cloves, 2 roasted red hot peppers, juice from 2 lemons, 4 Tablespoons red wine vinegar, $ Tablespoons tomato paste – Blend) You are welcome.

2 Tablespoons unsalted butter – room temperature

1 Tablespoon extra virgin olive oil

3/4 teaspoon sea salt

2 Tablespoons cilantro – chopped or torn

1/4 cup pomegranate

2 teaspoons fresh lemon juice

Directions

Set oven to 450 degrees F.

In a small mixing bowl combine the cumin seeds, honey, harissa, butter, olive oil, and salt.

Put your carrots win one layer on a sheet tray.

Drizzle the mixture in the bowl all over the carrots. Try to distribute the mixture all over the carrots.

The carrots go in the preheated 450 degree F oven till just starting to brown and fork tender. You want the carrots to still have bite to them. This might take 12-20 minutes depending on size and freshness of carrots.

Finish carrots with cilantro, lemon juice and pomegranate.

ENJOY!!!!!!

A Special THANKS!!!!!! To Yotam Ottolenghi for coming up with this FORKING AMAZING Recipe!