Roasted Harissa Baby Carrots & Cannellini Beans With A Yogurt Drizzle
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Roasted Harissa Baby Carrots & Cannellini Beans With A Yogurt Drizzle

This quick and healthy dish packs in plenty of vitamins and protein thanks to the veggies and beans. Enjoy on its own hot, or serve cold as a side salad.

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Serves
3-4
Total Time
55 Minutes
Ingredients
1kg of baby carrots, washed
2 tbsp of harissa paste
1 tbsp of Mr Organic Rapeseed Oil
1 tin of Mr Organic Cannellini Beans, drained
2 tbsp of flaked almonds
3 tbsp of raisins
For the yogurt drizzle
150g of dairy-free unsweetened yogurt
2 tbsp of maple syrup
1 tbsp of Mr Organic Apple Cider Vinegar
1 tsp of dijon mustard
2 tbsp of fresh chives
Method
Step 1

Coat the baby carrots in 1 tablespoon of rapeseed oil and roast them in a preheated oven at 200°C/Gas Mark 6 for 20-25 minutes.

Step 2

Carefully remove them from the oven and toss them in a large mixing bowl alongside the harissa paste until evenly coated. Return them to the oven and roast for a further 10-15 minutes or until they are wonderfully caramelised and golden.

Step 3

While they are roasting, prepare the yogurt drizzle: place the unsweetened yogurt, maple syrup, apple cider vinegar and mustard in a mixing bowl and whisk up until well combined, then sprinkle in the fresh chives.

Step 4

To serve, combine the harissa roasted carrots, cannellini beans, raisins and flaked almonds on a serving dish and drizzle with the yogurt sauce. Enjoy while the carrots are still warm, or cold as a salad or side dish.

Recipe shared belongs to Mr Organic, to find out more information or recipe ideas, visit Mr-Organic.com

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