Harissa Roasted Carrots with Farro
These harissa roasted carrots with farro are the perfect winter side. Made with North African spices, these are slightly spicy, slightly sweet and a whole lotta good!
Ingredients
Carrots
- 10 baby carrots 1 bunch with tops removed and rinsed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice juice of half a lemon
- 1 tablespoon harissa spice
Farro
- ½ cup farro rinsed (see notes)
- 2 cups water
- 1 teaspoon olive oil
- 1 pinch salt
Yoghurt dressing
- 2 tablespoon greek yogurt unflavored
- 1 tablespoon mint roughly chopped
- 1 teaspoon lemon juice
- salt and pepper to taste
- 1 teaspoon pistachios roughly chopped for garnish
- 2 teaspoon pomegranate seeds garnish
Instructions
Carrots
- Preheat oven to 400F/200C
- Place harissa, lemon juice, olive oil and a pinch of salt and pepper in a small bowl. Mix together well.
- Place carrots in a tray lined with baking paper.
- Coat with harissa spice mix, and use hands to mix together so every part of the carrot is covered.
- Place in oven and roast 30-40 minutes, or until carrots are still slightly crunchy.
Farro
- Meanwhile, place rinsed farro in a small saucepan with 2 cups of water, 1 teaspoon of olive oil and a pinch of salt.
- Bring to boil, reduce heat and simmer 20-30 minutes.
- Taste test occasionally - farro is ready when it is still chewy but soft.
Assemble dish
- Place farro in the bottom of a pretty baking tray or flat plate.
- Layer carrots.
- Top with mint lemon yoghurt.
- Garnish with chopped pistachios and pomegranate seeds.
Notes
Farro should be easy to find in most supermarkets. if you can't find it, barley or quinoa make a great substitute