Spice up your seasonal cooking this month with our tasty Roasted Harissa Baby Carrots with Cannellini Beans! This dish makes the perfect side or addition to a foodie spread. Enjoy what the ground has to offer you in June.


Spice up your seasonal cooking this month with our tasty Roasted Harissa Baby Carrots with Cannellini Beans! This dish makes the perfect side or addition to a foodie spread. Enjoy what the ground has to offer you in June.
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1. Coat the baby carrots in 1 tbsp rapeseed oil and roast them in a preheated oven at 200C for 20-25 minutes.
2. Carefully remove them from the oven and toss them in a large mixing bowl alongside the harissa paste until evenly coated.
3. Return them to the oven and roast for a further 10-15 minutes or until they are wonderfully caramelized and golden.
4. Whilst they are roasting, prepare the yogurt drizzle: Place the unsweetened yogurt, maple syrup, apple cider vinegar and mustard in a mixing bowl and whisk up until well combined, then sprinkle in the fresh chives.
5. To serve, combine the harissa roasted carrots, cannellini beans, raisins and flaked almonds on a serving dish and drizzle with the yogurt sauce. Enjoy whilst the carrots are still warm, or cold as a salad or side dish.
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