Harissa-Honey Roasted Carrots with Pomegranate

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 Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: African, morrocan

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

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

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