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Harissa-glazed Rainbow Carrots Recipe

Harissa-glazed Rainbow Carrots

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This carrot side-dish topped with pancetta, almonds and coriander goes beautifully with grilled chicken breasts or seared fillet steaks.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 10 mins
Categories: Lunch, Salads, Sides, Vegetables
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500 g Findus Rainbow carrots

1 Tbsp (15 ml) butter

2 tsp (10 ml) honey

1 Tbsp (15 ml) Harissa paste

1 tsp (5 ml) water

½ tsp (2.5 ml) fine salt

100 g pancetta

¼ C (60ml) flaked almonds, toasted

½ C (125ml) fresh coriander leaves

1 C (250 ml) Greek yoghurt, to serve (optional)

Bring a saucepan of salted water to the boil. Add the carrots and boil for 2 minutes before straining.

Heat the butter in a large frying pan over medium heat. When the butter has melted add the carrots, honey, Harissa paste, water and salt. Fry gently for 4 minutes and then remove from the heat.

Heat a small frying pan and fry off the pancetta for a minute or two until golden and crisp.

Place the warm carrots in a serving dish and sprinkle the pancetta, almonds and fresh coriander leaves on top. Carrots can be served with a dollop of yoghurt on the side.

Best served with: Grilled Chicken Breasts or Seared Fillet Steaks