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?
- Preheat the Oven: Heat your oven to 180°C.
- 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.
- 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.
- 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
Nigella Carrots and Fennel with Harissa
Description
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
Instructions
- Preheat the Oven: Heat your oven to 180°C.
- 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.
- 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.
- Adjust Seasoning: Taste and add more salt if needed before serving.
Notes
- 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.
Nigella Carrots and Fennel with Harissa