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Ottolenghi's Roasted Baby Carrots with Harissa and Pomegranate
Ingredients
  • 2 tsp cumin seeds
  • 2 tsp honey
  • 2 tsp rose harissa
  • 1½ tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • salt, to taste
  • 1¾ lb thin baby carrots (or regular carrots cut into long batons), peeled and stems trimmed
  • ½ cup cilantro leaves, roughly chopped
  • ½ cup pomegranate seeds (from ½ pomegranate)
  • 2 tsp lemon juice
Steps
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