This delicious Harissa Roasted Chantenay Carrots recipe by Mary Berry is a quick and easy side dish that’s packed with flavor. The sweet and spicy harissa glaze perfectly complements the tender carrots. Feel free to swap in any root vegetables you have on hand for a delightful twist!
This Harissa Roasted Chantenay Carrots Recipe Is From Cook and Share Cookbook by Mary Berry
Ingredients Needed:
- 1kg (2¼lb) Chantenay carrots, green tips trimmed and halved lengthways if large
- 2 tbsp olive oil
- 1–2 tbsp harissa paste, to taste
- Juice of ½ lemon
- 1 tbsp runny honey
- ½ bunch of flat-leaf parsley, finely chopped
How To Cook Harissa Roasted Chantenay Carrots:
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
- Prepare the Carrots: Place the trimmed carrots in a roasting tin, drizzle with olive oil, and season with salt and freshly ground black pepper. Toss together to coat, then spread them out in an even layer.
- Roast the Carrots: Roast in the oven for about 30 minutes, or until the carrots are just cooked and lightly golden brown.
- Make the Harissa Mixture: While the carrots are roasting, mix the harissa paste, lemon juice, and honey in a small bowl.
- Coat the Carrots: Spoon the harissa mixture over the roasted carrots and mix well to coat. Return the tin to the oven for another 5–10 minutes, or until the largest carrots are cooked through.
- Serve: Sprinkle the carrots with chopped parsley before serving, and remember to scrape out the delicious sticky glaze from the roasting tin to enjoy with the carrots!
Recipe Tips
- Choose Fresh Carrots: Look for bright orange, firm Chantenay carrots. Fresh carrots will have the best flavor and texture.
- Adjust Harissa to Taste: Start with 1 tablespoon of harissa and add more if you like it spicier. It’s easier to add than to take away!
- Don’t Skip the Honey: The honey balances the heat of the harissa, adding a nice sweetness. Be sure to include it for the best flavor.
- Check for Doneness: Carrots can vary in size. Make sure to test the largest carrot with a fork to ensure they’re cooked through.
- Serve Immediately: For the best taste and texture, serve the carrots right after roasting. They’re tastiest when hot and fresh!
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Harissa Roasted Chantenay Carrots cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge. They will keep well for up to 3 days.
- Reheating: To reheat leftover Harissa Roasted Chantenay Carrots, place them in a preheated oven at 180°C (350°F) for 10-15 minutes or microwave in short bursts until warm. Enjoy!
Nutrition Facts
Serving Size: 1 cup (about 150g)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 500mg
- Total Carbohydrate: 17g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Humble Pie
- Mary Berry Aubergine Bhuna Curry
- Mary Berry Ciabatta Tricolore
- Mary Berry Mini Dauphinoise Potatoes
- Mary Berry Hoisin Chicken
Mary Berry Harissa Roasted Chantenay Carrots
Description
This delicious Harissa Roasted Chantenay Carrots recipe by Mary Berry is a quick and easy side dish that’s packed with flavor. The sweet and spicy harissa glaze perfectly complements the tender carrots. Feel free to swap in any root vegetables you have on hand for a delightful twist!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
- Prepare the Carrots: Place the trimmed carrots in a roasting tin, drizzle with olive oil, and season with salt and freshly ground black pepper. Toss together to coat, then spread them out in an even layer.
- Roast the Carrots: Roast in the oven for about 30 minutes, or until the carrots are just cooked and lightly golden brown.
- Make the Harissa Mixture: While the carrots are roasting, mix the harissa paste, lemon juice, and honey in a small bowl.
- Coat the Carrots: Spoon the harissa mixture over the roasted carrots and mix well to coat. Return the tin to the oven for another 5–10 minutes, or until the largest carrots are cooked through.
Notes
- Choose Fresh Carrots: Look for bright orange, firm Chantenay carrots. Fresh carrots will have the best flavor and texture.
- Adjust Harissa to Taste: Start with 1 tablespoon of harissa and add more if you like it spicier. It’s easier to add than to take away!
- Don’t Skip the Honey: The honey balances the heat of the harissa, adding a nice sweetness. Be sure to include it for the best flavor.
- Check for Doneness: Carrots can vary in size. Make sure to test the largest carrot with a fork to ensure they’re cooked through.
- Serve Immediately: For the best taste and texture, serve the carrots right after roasting. They’re tastiest when hot and fresh!
Mary Berry Harissa Roasted Chantenay Carrots