Roast Carrots with Harissa and Silverbeet

This dressing takes carrots from ordinary to extraordinary. If by any chance you end up with leftover carrots, add them to spinach leaves, avocado, parsley and sliced chicken for a healthy, fast and delicious salad. This dressing also works over any other roast veggies, or green leafy salad. I added silverbeet to the carrots to make the salad more substantial. The salad does look nicer if you use dutch carrots but normal carrots taste just as good.

3 bunches dutch carrots, trimmed and scrubbed or 1 kg carrots, peeled and cut into chunks

1 bunch sliverbeet, finley sliced, stems and leave separated

½ cup toasted hazelnuts or walnuts

½ bunch parsley and/or coriander shredded

dressing

1 tbspn olive oil

1 tbspn honey

juice of 1 orange

juice of ½ lemon

1 tspn harissa paste

pinch salt

½ tspn cumin

½ tspn paprika

½ tspn cinnamon

Combine ingredients for dressing and set aside. Spray carrots with cooking spray and roast on a lined tray at 190 degrees for about 30-40 mins or until tender and golden. (Make sure carrots are not overlapping because otherwise they will sweat instead of bake).

In a large frypan, heat 1 tbspn coconut or olive oil. Sautee silverbeet stems for about 3 minutes or until slightly softened, Add sliverbeet leaves and a good pinch of salt and toss for about 3 more minutes or until leaves cooked through (taste to check).

Pour some dressing over carrots, add silverbeet and a bit more dressing. Top with fresh herbs and roasted nuts.