Carrots and Fennel with Harissa (4-6)

A delicious way with these vegetables from ” At my Table” by Nigella Lawson.

Carrots and Fennel with Harissa (4-6)
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Carrots and Fennel with Harissa (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the oven to 180C/350F/gas mark 4. Put the carrots and fennel in a large bowl. Add the harissa, oil, satsuma zest and juice, and a teaspoon of sea salt flakes, and toss to combine.
  2. Tip everything into a shallow roasting tin, scraping out the bowl well, and give it a final toss to mix. Spread out in the tin and roast for 40-50 minutes, giving it a stir after 30, until the carrot is just cooked through and the fennel soft. Taste, and add more salt if desired.
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