Nigella Lawson’s carrots with fennel and harissa

Serves 4 to 6

This has perfectly balanced oomph: the sweetness of the carrots, that particular herbal freshness of fennel, the mellow citrus tang of clementine (though the zest of half an orange, along with 2 tablespoons of juice, would do), and the aromatic heat of harissa.



1 lb
carrots, peeled and cut into approx. 1 1/2 inch long batons
1 lb
fennel, trimmed, halved from top to bottom, then cut into approx. 1/2-inch thick slices
2 tbsp
2 tbsp
regular olive oil
clementine, finely grated zest, plus 2 tbsp juice
1 tsp
sea salt flakes or kosher salt


  • Preheat the oven to 350°F.
  • Put the prepared carrots and fennel into a large bowl. Add the harissa, oil, clementine zest and juice, and teaspoon of salt and toss well to combine.
  • Tip into a shallow roasting pan, scraping out the bowl well, give a final toss to mix, spread out in the pan 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.

Excerpted from At My Table by Nigella Lawson. Copyright © 2017 by Nigella Lawson. Photography copyright © 2017 by Jonathan Lovekin. Published byAppetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.



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Photo credit: Photography copyright © 2017 by Jonathan Lovekin.

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