Harissa & Honey Glazed Carrots with Lentils
Sweet, sticky and gently spicy, these roasted carrots are glazed with honey and harissa, then served over herby lentils with raisins.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
350 g carrots
2 tbsp olive oil
1 tbsp Harissa pesto (or to taste)
2 tbsp honey
2 tbsp water
250 g cooked puy lentils
2 tbsp raisin
2 tbsp parsley (chopped)
salt & pepper
Recipe:
Preheat the oven to 200°C/180°C fan/gas mark 6. Scrub the carrots to remove any dirt, keeping them whole if small, or halving any larger ones lengthwise. Keep them fairly chunky though.
Place the carrots on a baking tray and toss with olive oil, salt and pepper. Roast for 30 minutes, until tender and beginning to caramelise.
While the carrots are roasting, mix together the harissa pesto, honey and water.
Remove the carrots from the oven and toss them with the harissa-honey mixture. Return to the oven for 15 minutes, until the glaze is sticky and the carrots are deeply caramelised.
Add the cooked lentils to a serving dish, arrange the sticky roasted carrots on top. Finish with raisins and parsley.
How to store
Store it in an airtight container in the fridge for up to 3 days.
