Nigella Carrots and Fennel with Harissa

This dish combines sweet carrots, tender fennel, and spicy harissa for a flavorful side that’s perfect for any meal. Roasted with olive oil and a hint of satsuma, it’s both vibrant and simple to make.

Ingredients Needed:

• 500 grams carrots (peeled and cut into approx. 4cm/1½ inch long batons)
• 500 grams fennel (trimmed, halved from top to bottom, then cut into approx. 1cm/½ inch thick slices)
• 2 x 15ml tablespoons harissa
• 2 x 15ml tablespoons regular olive oil
• 1 finely grated zest of a satsuma (plus 2 x 15ml tablespoons of juice)
• 1 teaspoon Maldon sea salt flakes (or to taste)

How To Make Carrots and Fennel with Harissa?

1. Preheat the Oven: Heat your oven to 180°C.
2. Mix Ingredients: In a large bowl, combine the carrots, fennel, harissa, olive oil, satsuma zest, satsuma juice, and sea salt. Toss everything well to coat the vegetables evenly.
3. Roast Vegetables: Spread the mixture onto a shallow roasting tin. Stir after 30 minutes and continue roasting for 40–50 minutes, or until the carrots are soft and the fennel is tender.
4. Adjust Seasoning: Taste and add more salt if needed before serving.

Recipe Tips:

• Cut Vegetables Evenly: Make sure the carrots and fennel are cut to similar sizes so they cook evenly. Uneven pieces might result in some being overcooked or undercooked.
• Use Fresh Satsuma or Orange: For the best flavor, use freshly grated zest and juice from a satsuma or orange. Bottled juice won’t give the same vibrant taste.
• Choose the Right Harissa: Use a harissa paste you enjoy, as the spice level and flavor can vary. Taste it before using, and adjust the amount to suit your spice preference.
• Toss Thoroughly: When mixing the vegetables with harissa, oil, and juice, make sure every piece is well-coated. This ensures even roasting and full flavor in every bite.
• Roast in a Single Layer: Spread the vegetables out in a single layer on the roasting tin. Crowding the pan can make them steam instead of roast, which will affect their texture and taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Carrots and Fennel cool to room temperature. Then, store them in an airtight container in the fridge. They will stay fresh for up to 5 days.
• Reheat: Heat a non-stick pan over medium heat, add the vegetables, and stir occasionally for 5–7 minutes until heated evenly.

Nutrition Facts:

• Calories: 120 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 400mg
• Potassium: 350mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 2g

Try More Nigella  Lawson Recipes:

• Nigella Carrot Cake Muffins Recipe
• Nigella Carrot And Ginger Cake
• Nigella Beef Stew With Anchovies And Thyme