Collected Foods kitchen recipe.

Roasted Baby Carrots with Rose Harissa & Pomegranate: North African warmth for trays, stews, and quick sauces. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 4

Why this spice: Collected Foods Wild Rose Harissa coats roasted carrots with floral chili heat that loves pomegranate.

Ingredients

• 1 1/2 lb baby carrots, scrubbed
• 2 Tbsp olive oil
• 1 1/2 tsp Collected Foods Wild Rose Harissa
• 1/2 tsp honey
• Kosher salt
• 2 Tbsp pomegranate seeds
• 2 Tbsp toasted almonds or pistachios
• Yogurt and herbs (mint/cilantro), optional

Directions

1. Toss carrots with oil, rose harissa, honey, and salt.
2. Roast at 425°F for 20–25 minutes until blistered and tender.
3. Plate over yogurt if using; scatter pomegranate, nuts, and herbs.
4. Serve warm as a side or mezze plate.
5. Taste and adjust salt or spice before serving.

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