Portly Cooks | Harissa and Sumac Roast Carrots

Here’s a super simple but effective side dish that will go with fish and meat and to be honest is dead good on its own too.

  • 1 Bunch Carrots
  • 2 tbsp Oil
  • 1 tsp Harissa Paste
  • 1 tsp Sumac
  • Juice of half a lemon

It really couldn’t be simpler. Cut the green tops off the carrot but leave a little bit because it looks pretty. Slice the larger carrots in half lengthways and leave the smaller ones whole. Mix the harissa paste with the oil and toss the carrots in it making sure they are well coated. Lay them on a baking sheet and sprinkle over the sumac.

Roast the carrots in a hot oven about 200c for 10-15 minutes. Once they’re squeeze over the lemon juice and dive in!


3 Comments Add yours

  1. Sheree says:

    Use the carrot tops to make pesto

    1. And super easy too 🙌

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