Harissa Carrots and Garlic with Tahini Drizzle
Sticky & Sweet whole baby carrots and garlic cloves are smothered in a shalloty harissa oil; Glazed with pomegranate molasses & maple syrup concoction and finished with a spattering of lemony tahini sauce. The easiest seasonal side you will get hooked on to! You can find a quick video demo here
Ingredients (serves 4)
35ml Neutral Oil
1 lb Baby Rainbow Carrots - peeled & whole
8 garlic cloves, peeled & whole
2 shallots, finely chopped
1 tbsp Harissa (1.5 tbsp if using mild variety)
1 tsp ground cumin
1 tsp Salt
1 tbsp Tomato Paste
1.5 tbsp Maple Syrup + 1 tsp Pomegranate Molasses + 1/2 tbsp water - whisked well
Tahini Drizzle
3 tbsp Tahini
1 tbsp Lemon Juice
2 tbsp Water
Pinch of Salt
Garnish
1 tbsp of very finely chopped cilantro or chives
1 tsp roasted sesame seeds
Directions
Pre-heat oven to 415F. Bring a large pot of water to boil. When vigorously boiling, add whole baby carrots into that. Boil for 8-10 mins or until fork tender. Drain & keep it aside. Whisk all Tahini Drizzle ingredients
In a medium baking tin (we want everything to fit snugly) - add oil, shallots, garlic, Harissa, tomato paste & spices. Give everything a very good mix. Bake for 7 mins. Then add tender carrots, mix carefully so that carrots are well coated with spices. Now bake for 10 mins
Now add maple syrup & pomegranate mixture. Mix & broil for 4-5 mins. Until it looks & feels sticky
Transfer everything onto a lipped platter. Drizzle tahini mixture; garnish with chopped herbs & seeds