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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots in a large bowl with oil, harissa, lemon zest and half the lemon juice. Season. Toss to combine. Arrange in a single layer on the lined tray. Roast for 40-45 mins or until the carrots are tender and golden.
Step 2
Transfer the carrots to a serving platter. Drizzle with the remaining lemon juice and extra oil. Sprinkle with mint, pistachio and lemon zest to serve.
Recipe tip
COOK. STORE. SAVE,
Smart swap: You can substitute Dutch carrots for 500g baby carrots, peeled, halved lengthways.
These harissa-roasted carrots are the perfect way to spice up your usual side of veg. Try them with your next roast.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots in a large bowl with oil, harissa, lemon zest and half the lemon juice. Season. Toss to combine. Arrange in a single layer on the lined tray. Roast for 40-45 mins or until the carrots are tender and golden.
Step 2
Transfer the carrots to a serving platter. Drizzle with the remaining lemon juice and extra oil. Sprinkle with mint, pistachio and lemon zest to serve.
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