Take your carrots to the next level with this easy recipe using our Julie Le Clerc spicy harissa. Serve it alongside your weekend roast and a simple rocket salad.  

Serves 8 as a side

2 bunches baby carrots, scrubbed and trimmed
3 Tbsp Julie Le Clerc harissa      
Extra virgin olive oil (EVO)      
Salt and freshly ground black pepper     
3-4 Tbsp chopped fresh coriander or Italian parsley

In a large bowl, toss the carrots with harissa, a splash of EVO and season with salt and pepper. Place the carrots in an oven pan, in one layer, and roast for 20 minutes, or until tender and golden brown.

Serve scattered with coriander or parsley, as preferred.



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