Carrots and Fennel with Harissa
by Nigella. Featured in AT MY TABLEIntroduction
This has perfectly balanced oomph: the sweetness of the carrots, that particular herbal freshness of fennel, the mellow citrus tang of satsuma (though the zest of half an orange, along with 2 tablespoons of juice, would do) and the aromatic heat of harissa.
This has perfectly balanced oomph: the sweetness of the carrots, that particular herbal freshness of fennel, the mellow citrus tang of satsuma (though the zest of half an orange, along with 2 tablespoons of juice, would do) and the aromatic heat of harissa.
Ingredients
Serves: 4-6
- 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)
- 1 pound carrots (peeled and cut into approx. 4cm/1½ inch long batons)
- 1 pound fennel (trimmed, halved from top to bottom, then cut into approx. 1cm/½ inch thick slices)
- 2 tablespoons harissa
- 2 tablespoons regular olive oil
- 1 finely grated zest of a satsuma (plus 2 x 15ml tablespoons of juice)
- 1 teaspoon kosher salt (or to taste)
Method
- Preheat the oven to 180°C/160°C Fan/350°F.
- Put the prepared carrots and fennel into a large bowl. Add the harissa, oil, satsuma zest and juice and teaspoon of sea salt flakes and toss well to combine.
- Tip into a shallow roasting tin, scraping out the bowl well, give a final toss to mix, spread out in the tin and roast for 40–50 minutes — giving a stir after 30 — until the carrot is just cooked through and the fennel soft. Taste, and add more salt (or not) as desired.
- Preheat the oven to 180°C/160°C Fan/350°F.
- Put the prepared carrots and fennel into a large bowl. Add the harissa, oil, satsuma zest and juice and teaspoon of sea salt flakes and toss well to combine.
- Tip into a shallow roasting tin, scraping out the bowl well, give a final toss to mix, spread out in the tin and roast for 40–50 minutes — giving a stir after 30 — until the carrot is just cooked through and the fennel soft. Taste, and add more salt (or not) as desired.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead but you can refrigerate leftovers in an airtight container for up to 5 days.
MAKE AHEAD / STORE:
It is not advisable to make ahead but you can refrigerate leftovers in an airtight container for up to 5 days.
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Show more commentsAbsolutely delicious, cooked as directed, will do this recipe again.
This was amazing! I did lower the amount of harissa since my husband doesn't like as much heat as I do. But this didn't diminish the flavors at all! Had with a simple baked salmon & it was perfect.
Really delicious, and easy to halve the recipe if only cooking for two. The spice level was a little hotter than my husband liked (it wasn't burning fire but definitely more than a comfortable level of heat), so I would reduce the amount of harissa next time.
This was very nice! Sadly, local markets didn't have fennel root, so I substituted jicama and some fennel seeds. It worked well, though I am keeping my eye out for fennel root. It was very nice the next day scrambled into eggs for breakfast.
Awesomely simple yet amazingly tasty! What a perfect blend of flavors. The only addition we made was a sliced sweet onion for the roasting. Perfect with roasted chicken with sweet chilis and a side of couscous.