Carrots roasted with pomegranate molasses and harissa

We live on a small island, and although our local shops generally do very well for range and price of stock, some ingredients are hard to come by. I have some rather exotic recipe books, and so I have become better at substituting and messing around with recipes to make them fit. 

Pomegranate molasses adds a fruity sharpness to the dish, and helps the dressing to stick to the carrots. The harissa is hot and fragrant at the same time. 

This time, I had some random carrots, so I turned to Ottolenghi’s book, Simple, and adapted one of his ideas, and I made this. I served it with bread, cheese, and an aubergine dish. 

INGREDIENTS:

  • 1 tsp ground cumin
  • 1 tsp honey
  • 1 tbsp rose harissa (or ordinary harissa)
  • 1 tbsp olive oil (or 50/50 melted butter and oil)
  • 1 tbsp pomegranate molasses
  • 400g carrot batons
  • salt
  • Coriander leaves to garnish

METHOD:

  • Heat the oven to 220C
  • In a small bowl, mix the cumin, honey, harissa, oil and molasses with a good pinch of salt. It should be the consistency of mayonnaise. 
  • Add the carrot batons, and stir to coat in the mixture
  • Line a baking sheet with tin foil, and spread out the carrots. Roast them for 15 minutes or so, until they are beginning to brown but still have some ‘bite’ to them.

Transfer to a serving dish and garnish with coriander leaves. 

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