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Carrots and Fennel with Harissa

by . Featured in AT MY TABLE
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Introduction

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Carrots and Fennel with Harissa
Photo by Jonathan Lovekin

Ingredients

Serves: 4-6

Metric Cups
  • 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 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

  1. Preheat the oven to 180°C/160°C Fan/350°F.
  2. 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.
  3. 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.
  1. Preheat the oven to 180°C/160°C Fan/350°F.
  2. Put the prepared carrots and fennel into a large bowl. Add the harissa, oil, satsuma zest and juice and teaspoon of kosher salt and toss well to combine.
  3. 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.

Tell us what you think

What 4 Others have said

  • 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.

    Posted by SheilaMarie66 on 10th January 2022
  • 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.

    Posted by happyandpositive on 10th January 2022
  • 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.

    Posted by Kalvan81230 on 6th January 2022
  • 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.

    Posted by RickGonzalez on 16th October 2019
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