Nigella Carrots And Fennel With Harissa Recipe [GUIDE]

So picture this: it’s a chilly afternoon and I’m buried under blankets, flipping through one of Nigella Lawson’s cookbooks (as one does when the mood for cozy food hits). I stumble across a recipe that barely makes a sound. no fanfare, no glossy photos. but the title jumps out at me: Carrots and Fennel with Harissa. I love all those things independently but together? That’s when I knew I had to try it.

This dish is classic Nigella-unexpectedly simple but the flavor payoff is outrageous. The carrots turn jammy and sweet in the oven, fennel melts into its delicate anise notes and then harissa sweeps in like a warm breeze from North Africa: smoky, fiery, a little mysterious. It’s technically a side dish but let me tell you, I’ve eaten it straight from the roasting pan like a main course more times than I care to admit.

This dish turns humble root vegetables into something almost sensual. And it’s just so her. Nigella has this magical way of taking pantry staples and turning them into a culinary moment.

Nigella Carrots And Fennel With Harissa Recipe

Ingredients Needed

This is where it gets exciting. because you probably already have most of this in your kitchen. I love when a recipe doesn’t require a special trip across town for a spice I’ll only use once.

• Carrots – about 500g, peeled and halved lengthwise (I like to keep the tops if they’re fresh and clean. adds a rustic charm)
• Fennel bulbs – 2 medium, trimmed and sliced into wedges (don’t throw away those feathery fronds!)
• Olive oil – a generous glug, enough to coat everything and get a good roast going
• Harissa paste – 1 to 2 tablespoons, depending on your heat tolerance (I once added three and cried happy tears)
• Sea salt – to taste but don’t skimp
• Black pepper – freshly ground, always

Optional but glorious:

• Honey or maple syrup. a teaspoon or so to balance the spice
• Fresh herbs. parsley or dill works wonders as a garnish

Equipment Needed

You won’t need anything fancy and that’s part of the charm.

• A good baking tray or roasting pan. the kind that can handle high heat without warping
• A sharp knife. for cleanly slicing the fennel (trust me, blunt knives + fennel = frustration)
• Mixing bowl – to toss the veg in the harissa mixture
• Wooden spoon or hands. honestly, I use my hands every time; it just feels more right
• Tongs or spatula. to flip halfway if you’re so inclined

And most importantly: an apron. because harissa stains love white shirts, I’ve learned this the hard way.

Instructions To Make Nigella Lawson’s Carrots And Fennel With Harissa

Here’s where the alchemy happens.

1. Preheat the oven to about 200°C (390°F). You want it nice and hot so you get those lovely caramelized edges.
2. Prep your veg. Slice the fennel into elegant wedges (don’t fuss if a few layers fall apart. that’s part of the charm). Peel and halve your carrots lengthwise. If they’re thicker, quarter them. Uniformity helps them cook evenly.
3. Mix your harissa glaze. In a bowl, combine olive oil with the harissa paste. Add a touch of honey or maple syrup if you like the contrast of sweet and spicy. Season with salt and pepper.
4. Toss and coat. Get your veg into the bowl and toss it all together. Use your hands-feel everything getting coated, like a messy little spa treatment for vegetables.
5. Spread it out. Arrange the veggies on your baking tray in a single layer. Overcrowding is the enemy here; we want roasting, not steaming.
6. Roast away. Slide it into the oven and roast for about 35-40 minutes, flipping them once if you remember (I often forget and it still turns out glorious). You’re looking for deep caramelization, crispy bits and that irresistible harissa aroma wafting through the house.
7. Garnish (if desired). A sprinkle of fresh herbs over the top right before serving lifts the whole thing. It’s like putting on lipstick before walking out the door-totally optional but fabulous if you do.

What I Learnt

I didn’t expect this dish to teach me anything profound but it did. First, that carrots and fennel-two ingredients I always saw as background players-can absolutely command center stage with a little help. Second, I learned that harissa is magic. It takes you places: smoky souks, warm spices, sunlit kitchens.

There’s also something incredibly grounding about this recipe. It reminds me that you don’t need to reinvent the wheel to eat well. Sometimes all it takes is a good roasting pan, a bit of fire (literal and figurative) and vegetables given a little respect.

Also: always double the recipe. You will want leftovers. I once made this for a dinner party, thinking it would be a gentle side. People were fighting over the last piece of fennel like it was the last slice of cake.

FAQs

How Do I Make Nigella Lawson’s Carrots And Fennel With Harissa?

Oh, this dish is a total crowd-pleaser! You’ll start by roasting the carrots and fennel with some olive oil, salt, and pepper. Then, once they’re nice and caramelized, you mix them with a flavorful harissa paste (or homemade if you’re feeling adventurous) and a bit of honey. It’s simple, but the sweet and spicy combo is magic!

Can I Use A Different Spice Instead Of Harissa?

Absolutely! Harissa adds this wonderful spicy, smoky kick, but if you’re not a fan of heat or can’t find it, you could try something like smoked paprika, a dash of chili flakes, or even some cumin for that earthy depth. Just keep it bold to balance the sweetness of the carrots!

What Can I Serve With Nigella’s Carrots And Fennel With Harissa?

This dish pairs beautifully with almost anything. It’s fantastic alongside grilled chicken, lamb, or even a rich veggie stew. If you’re looking for a lighter pairing, try it with a simple green salad or couscous. Trust me, it adds that perfect ’wow’ factor to any meal!