A wonderful side dish that goes extremely well with roasted slow cooked lamb.
Don’t skip neither the zest nor the pomegranate seeds as the first provides a tangy-sour flavour that elevates the flavour of the pumpkin, whereas the latter gives a crispy fresh dimension that elevates the flavour of the carrots.
You can make the carrots a day ahead and simply garnish them with the rest of the ingredients an hour or so before serving.
Harissa Carrots & Parmesan Pumpkin
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Harissa Carrots & Parmesan Pumpkin
Servings: 8 People
Ingredients
For the Carrots:
- 1kg thin Carrots , peeled
- 50ml Harissa , preferably Rose Harissa, but normal Harissa will also do
- 30g Butter , unsalted and melted
- ½ cup Pomegranate Seeds
- 1 tbsp Honey
- 1 tbsp Cumin Seeds
- 15ml Lemon Juice
- 20ml EVOO , extra virgin olive oil
- 2 tbsp Fresh Coriander , leaves picked and chopped
- 1 tsp Sea Salt
- ¼ tsp freshly ground Black Pepper
For the Pumpkin:
- 1kg Pumpkin , peeled, seeded and cut in 8-10mm wedges
- 80ml EVOO , extra virgin olive oil
- ⅓ cup Panko Breadcrumbs
- ⅓ cup Parmigiano Reggiano , grated
- ⅓ cup fresh Parsley , leaves picked and finely chopped
- 2 tbsp fresh Oregano , home grown, leaves picked and finely chopped
- 10 Sprigs fresh Thyme , home grown, leaves picked and finely chopped
- ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- ½ tsp freshly ground Black Pepper
Instructions
For the Carrots:
- Turn the oven on, air circulation to 210°C, rack set in the middle.
- Start by making the topping of our carrots. Take a glass bowl and add the harissa, butter, honey, cumin, half the salt and oil. Mix well and then add the carrots making sure that they are well coated.
- In the meantime, take on oven proof dish lined with parchment paper and place the carrots. Then top them up with any remaining of the topping.
- Place in the preheated oven and cook for about 15’ and until a bit charred but of course also for the carrots to soften a bit. Remove from the oven and allow to cool for 10’.
- Place in a flat dish while topping up with the pomegranate seeds, the lemon juice, the black pepper, the remaining salt and the chopped coriander. Serve with your grilled meat at your preference.
For the Pumpkin:
- Turn the oven on, air circulation to 180°C, rack set in the middle.
- Start by making the topping of our pumpkin wedges. Take a medium glass bowl and add the breadcrumbs along with the Parmigianno Reggiano, the parsley, oregano and thyme along with the salt and pepper. Set aside.
- In the meantime, take on oven proof dish lined with parchment paper and place the pumpkin wedges. Pour all over them the oil and toss gently. Then top them up with the above topping making sure that they are well covered with it.
- Place in the preheated oven and cook for about 25’ and until a bit charred but of course also for the wedges to soften. Serve with your grilled meat at your preference.
