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Harissa Roast Baby Carrots

Harissa Roast Baby Carrots

Harissa Roast Baby Carrots

Serves 8 as a side

2 bunches baby carrots, scrubbed and trimmed
3 Tbsp Julie Le Clerc harissa      
Extra virgin olive oil (EVO)      
Sea 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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