Harissa Honey Glazed Carrots with Green Feta Sauce
-
Easy
-
60 mins
Step up your side dish game with this powerhouse of spicy-sweet, char-salt sensations. Sweet baby carrots are roasted in a harissa honey glaze and set abed a creamy swathe of charred spring onion, honey, herb and feta sauce. Just add bread to mop up the deliciousness!
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Recipe inspiration
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
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-
مستوى المهارة
سهلة
-
مدة التحضير
10 دقيقة
-
مدة الطهي
50 دقيقة
-
الحصص
4-6
المكونات
الجزر المغموس بالعسل والهريسة
- 2 حزمة جزر هولندي مقشر ومنزوع الورق
- 1 معلقة صغيرة زيت زيتون بكر أصيل
- 1 ملعقة كبيرة معجون هريسة
- 3 ملاعق كبيرة عسل كابيلانو الصافي
- 2 ملعقة صغيرة من بذور حبة البركة المحمصة (أو بذور السمسم الأسود)
- الملح والفلفل للتقديم
البصل الأخضر المشوي وصوص جبنة الفيتا
- 150 غم من البصل الأخضر، مقطع الأطراف
- رشة زيت زيتون
- 100 غم جبنة فيتا يونانية، مصفاة
- 1 كوب مليء بأوراق الكزبرة
- ½ كوب مليء بأوراق البقدونس
- 1 ملعقة كبيرة عسل كابيلانو الصافي
- عصير نصف ليمونة
- 2 ملعقة كبيرة زيت زيتون
- الملح والفلفل حسب الذوق
- سخن الفرن على 200 درجة مئوية وضع ورق الخَبز في صينية خبيز.
- رش البصل الأخضر برذاذ الزيت ووزعه بالتساوي على صينية الخَبز. اشويه لمدة 20-25 دقيقة حتى يتحمر قليلاً. قطعه إلى قطع كبيرة وضعها في الخلاط مع جميع مكونات الصوص الأخرى، واخلطها حتى تصبح سلسة. اتركها لتبرد قليلاً، ثم تُبرَّد في وعاء محكم الغلق حتى تصبح جاهزة للتقديم.
- لتحضير الجزر، يُمزج زيت الزيتون ومعجون الهريسة والعسل والملح والفلفل. يُمزج جيداً ثم يُحتفظ بملعقتين كبيرتين من المزيج ويُترك جانباً.
- قلبّ الجزر مع باقي الخليط وضعه على صينية خَبز مبطنة. اشويه لمدة 20-25 دقيقة حتى يتحمر قليلاً من الأطراف
- لطهي كرات الجبن، سخن 3 سم من الزيت في مقلاة كبيرة على نار متوسطة إلى عالية. تُقلى الكرات على دفعات مع التقليب في الزيت حتى تصبح ذهبية اللون من جميع الجوانب (2-3 دقائق). ارفعا وانقلها إلى فوطة ورقية لتصفيتها.
- للتقديم، يُفرد نصف كوب من الصوص الأخضر المجهز على قاعدة طبق التقديم ويُغطى بالجزر الدافئ. ضع خليط الهريسة بالعسل ورش بذور حبة البركة للتقديم.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- سخن الفرن على 200 درجة مئوية وضع ورق الخَبز في صينية خبيز.
- رش البصل الأخضر برذاذ الزيت ووزعه بالتساوي على صينية الخَبز. اشويه لمدة 20-25 دقيقة حتى يتحمر قليلاً. قطعه إلى قطع كبيرة وضعها في الخلاط مع جميع مكونات الصوص الأخرى، واخلطها حتى تصبح سلسة. اتركها لتبرد قليلاً، ثم تُبرَّد في وعاء محكم الغلق حتى تصبح جاهزة للتقديم.
- لتحضير الجزر، يُمزج زيت الزيتون ومعجون الهريسة والعسل والملح والفلفل. يُمزج جيداً ثم يُحتفظ بملعقتين كبيرتين من المزيج ويُترك جانباً.
- قلبّ الجزر مع باقي الخليط وضعه على صينية خَبز مبطنة. اشويه لمدة 20-25 دقيقة حتى يتحمر قليلاً من الأطراف
- لطهي كرات الجبن، سخن 3 سم من الزيت في مقلاة كبيرة على نار متوسطة إلى عالية. تُقلى الكرات على دفعات مع التقليب في الزيت حتى تصبح ذهبية اللون من جميع الجوانب (2-3 دقائق). ارفعا وانقلها إلى فوطة ورقية لتصفيتها.
- للتقديم، يُفرد نصف كوب من الصوص الأخضر المجهز على قاعدة طبق التقديم ويُغطى بالجزر الدافئ. ضع خليط الهريسة بالعسل ورش بذور حبة البركة للتقديم.
-
Feeling Hungry?
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-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Organic Raw Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed cilantro leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Organic Raw Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
50 mins
-
Servings
4-6
Ingredients
Harissa Honey Glazed Carrots
- 2 bunches Dutch carrots, peeled with carrot leaves trimmed
- 1 tbsp extra virgin olive oil
- 1 tbsp harissa paste
- 3 tbsp Capilano Pure Honey
- 2 tsp nigella seeds, toasted (or black sesame seeds)
- Salt and pepper, to serve
Charred Spring Onion and Feta Sauce
- 150g spring onions, ends trimmed
- Spray olive oil
- 100g Greek-style feta cheese, drained
- 1 cup packed coriander leaves
- ½ cup packed parsley leaves
- 1 tbsp Capilano Pure Honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C and line a baking tray with baking paper.
- Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
- To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
- Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
- To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.
-
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