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Harissa-Honey Roasted Carrots with Pomegranate Recipe

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3.9 from 36 reviews

These Harissa-Honey Roasted Carrots with Pomegranate are a vibrant and flavorful side dish that combines the smoky heat of harissa, the sweetness of honey, and the tart burst of fresh pomegranate arils. Roasted until tender and caramelized, the carrots are perfectly complemented by a fresh lemon juice drizzle and a sprinkle of parsley, making this a colorful and delicious addition to any meal.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Carrots and Roasting Glaze

  • 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

Finishing Touches

  • Juice of 1/2 lemon
  • 2 to 3 Tbsp. pomegranate arils
  • 1 to 2 Tbsp. finely chopped fresh parsley

Instructions

  1. Preheat and Prepare Glaze: Preheat your oven to 425ºF. In a small bowl, thoroughly mix together the olive oil, harissa, honey, ground cumin, and 1/2 teaspoon kosher salt to create the flavorful glaze for the carrots.
  2. Coat the Carrots: Arrange the peeled and halved carrots on a large rimmed baking sheet in a single layer. Spoon the prepared glaze over the carrots, then roll and toss them on the baking sheet to ensure each piece is evenly coated with the harissa-honey mixture.
  3. Roast the Carrots: Place the baking sheet in the hot oven and roast the carrots for 22 to 28 minutes until they are tender and browned on all sides. Be sure to flip the carrots halfway through the cooking time to allow even caramelization and roasting.
  4. Finish and Garnish: Once roasted, transfer the carrots to a serving platter. Squeeze the juice of half a lemon evenly over the top. Finally, garnish the dish with fresh pomegranate arils and a sprinkle of finely chopped parsley to add a fresh burst of color and flavor.

Notes

  • Use mild harissa if you prefer less heat, or substitute with a spicier variety to taste.
  • Peeling the carrots ensures even cooking and better texture but you can leave the skins on if they are tender and organic.
  • Adjust honey quantity to increase or decrease sweetness depending on your preference.
  • Flipping the carrots halfway through roasting helps them brown evenly and develop a nice caramelized flavor.
  • For added texture, you can sprinkle toasted nuts like pistachios along with the pomegranate arils.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/harissa-honey-roasted-carrots-with-pomegranate-recipe/