Harissa-Honey Roasted Carrots

4.86 from 7 votes
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Harissa-Honey Roasted Carrots with Pomegranate and Parsley are a restaurant-worthy side dish. With minimal ingredients and bold flavors, these roasted carrots pair well with any protein or entree.

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Honey-Harissa roasted carrots arranged on a gold plate topped with parsley and pomegranate.

Roasted carrots are always a favorite veggie side dish.

Just like my Roasted Carrots with Tahini Sauce or Coriander Roasted Carrots, this recipe is the perfect alchemy of savory and sweet.

This simple side pairs perfectly with just about any protein–chicken, steak, salmon, or tofu.

And while this recipe is simple enough for weeknight cooking, it’s impressive enough for holiday dinners or date nights.

These honey roasted carrots are also vegan, gluten free, and nut free, making them well-suited for those with allergies. Basically, what’s NOT to love about this show-stopping side dish.

How to Make Harissa-Honey Roasted Carrots

Roasting carrots heightens their sweet flavor, browns and crisps the exteriors, and cooks interiors to tender perfection.

Pro tip: Look for carrots that are similar in size to ensure they all cook at the same rate.

And to encourage caramelization, make sure each carrot makes direct contact with the baking sheet—this also allows room for heat to circulate.

The Ingredients

Recipe ingredients in separate bowls with labels.
  • Carrots: You need 1 lb. of carrots, which can be all orange or rainbow carrots. Just look for some that are similar in size so they roast evenly.
  • Harissa: Harissa is a North African spice paste that looks like a mix between tomato paste and tomato sauce. It has a slightly smoky spiciness with bright acidity and earthy undertones, and is a great shortcut ingredient to achieving big flavor.
  • Honey: A little sweetness helps balance the spice of harissa. Alternatively, you can use maple syrup.
  • Cumin: For earthy undertones.
  • Pomegranate: Jewel-like pomegranate arils act as a final garnish for texture and a seasonal touch. They also packa powerful punch of heart-healthy polyphenols. 
  • Parsley: Chopped parsley has a citrus-y brightness that helps give the roasted carrots a fresh lift.
  • Lemon: A squeeze of fresh lemon adds bright top notes to the sauce. Alternatively, you can use fresh lime juice.

The Directions

Step 1: Preheat oven to 425ºF.

Step 2: Prepare Glaze. In a small bowl, combine olive oil, harissa, honey, cumin, and 1/2 tsp. salt; mix well.

Harissa mixture being mixed in a bowl and brushed over carrots.

Step 3: Arrange carrots on a large rimmed baking sheet. Spoon glaze overtop and roll carrots to coat all sides. Bake for 22 to 38 minutes, shaking the pan once halfway through, until tender.

Step 4: Transfer carrots to a serving platter and squeeze the juice of 1 lemon overtop. Garnish with pomegranate arils and fresh parsley.

Serving Suggestions

These carrots are a standout side dish. You can pair them with just about any entree or protein. Here are a few suggestions to get you started:

Recipe FAQs

Do you Peel Carrots before Roasting?

For the best flavor and texture, it’s best to peel carrots before roasting. The skins on unpeeled carrots often become wrinkled, tough, and gritty after roasting. They can also make the carrots taste more bitter.
For easy, more efficient peeling, use a Y-shaped vegetable peeler

Can I Use a Different Vegetable?

This recipe actually works with many other vegetables. If you’re looking to switch it up from carrots, you can also use:
Peeled + cubed sweet potato, butternut squash, or fresh pumpkin
Parsnips
Kohlrabi
Celery Root

How to Store and Reheat:

Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheat: Rewarm carrots in the microwave, or in a 350ºF oven until warm.

Harissa-honey roasted carrots arranged on a gold serving platter on a grey surface.

More Roasted Carrot Recipes to Try:

If you try these Harissa-Honey Roasted Carrots, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

4.86 from 7 votes

Harissa-Honey Roasted Carrots with Pomegranate

Harissa-Honey Roasted Carrots with Pomegranate and Parsley are a restaurant-worthy side dish. With minimal ingredients and bold flavors, they pair well with any protein or entree.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5

Equipment

  • Large rimmed baking sheet
  • Mixing bowls

Ingredients  

  • 1 bunch (about 1 to 1.25 lbs.) carrots, peeled and halved lengthwise
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. mild harissa (such as Mina brand)
  • 1 tsp. honey
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • Juice of 1/2 lemon
  • 2 to 3 Tbsp. pomegranate arils
  • 1 to 2 Tbsp. finely chopped fresh parsley
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Instructions 

  • Preheat oven to 425ºF.
    In a small bowl, combine olive oil, harissa, honey, cumin, and 1/2 tsp. salt; mix well.
    Arrange carrots on a large rimmed baking sheet. Spoon glaze overtop and roll carrots to coat all sides. Bake until the carrots are tender and browned all over, 22 to 28 minutes, flipping halfway through.
  • Transfer carrots to a serving platter and squeeze lemon juice overtop. Garnish with pomegranate arils and fresh parsley.

Notes

  • Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
    Reheat: Rewarm carrots in the microwave, or in a 350ºF oven until warm.

Nutrition

Serving: 4carrots | Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Sodium: 308mg | Fiber: 3g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




5 Comments

  1. Crystal Wyrick says:

    5 stars
    I planned to add the pomegranate and parsley after a next-day grocery stop but the carrots taste too good right out of the oven! Will make double next time. LOVELY RECIPE

    1. Jen Zo says:

      4 stars
      When you say this recipe packs bold flavor, you aren’t kidding! YUM! I made these for Easter and they were gone. I did end up going 45 minutes with these. They were hardly cooked after the suggested time frame. They also didn’t brown up as I hoped. Both issues could be personal preference and ovens vary. Do not hesitate to try these.

  2. Joey says:

    5 stars
    Made this with rainbow carrots for Christmas dinner – delicious! I added a tsp of garlic powder, and topped the finished carrots with a simple Greek yogurt sauce (mixed with more harissa, grated garlic, honey and lemon zest) and chopped cilantro. The pomegranates really added a pop of festive color.

  3. Kyle Vespa says:

    5 stars
    I love these!!

  4. Karen A. says:

    5 stars
    One of my favorites and a staple. I swear I make a big batch of this every other week and feel like I could eat the entire tray.