Roasted baby carrots with pomegranate yogurt
Preheat the oven to 200°C. Mix harissa, half of the freshly squeezed lemon juice, 1 tbsp of olive oil and a pinch of salt and pepper in a small bowl.
Place baby carrots in a tray lined with baking paper. Sprinkle the baby carrots with the harissa spice and mix using your hands till the carrots are well coated. Place in oven and roast for 30-40 minutes or until carrots are slightly crunchy.
Top with mint leaves, greek yoghurt and other half of the freshly squeezed lemon juice. Garnish with pomegranate seeds.
Ingredients
Directions
Preheat the oven to 200°C. Mix harissa, half of the freshly squeezed lemon juice, 1 tbsp of olive oil and a pinch of salt and pepper in a small bowl.
Place baby carrots in a tray lined with baking paper. Sprinkle the baby carrots with the harissa spice and mix using your hands till the carrots are well coated. Place in oven and roast for 30-40 minutes or until carrots are slightly crunchy.
Top with mint leaves, greek yoghurt and other half of the freshly squeezed lemon juice. Garnish with pomegranate seeds.