Description
Tender roasted carrots glazed with sweet honey and smoky harissa, finished with fresh lemon juice, parsley, and pomegranate arils for a vibrant, flavorful side dish.
Ingredients
- 1 lb carrots, peeled and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons mild harissa paste
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Juice of 1/2 lemon
- 2–3 tablespoons pomegranate arils
- 1–2 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together olive oil, harissa paste, honey, ground cumin, and salt until smooth.
- Arrange the carrots in a single layer on a rimmed baking sheet. Spoon the glaze over the carrots and toss gently to coat evenly.
- Roast for 22–28 minutes, flipping halfway through, until the carrots are tender and nicely caramelized.
- Transfer the carrots to a serving platter, drizzle with lemon juice, and garnish with pomegranate arils and chopped parsley. Serve warm.
Notes
- Use mild harissa for gentle warmth or spicy harissa for more heat.
- For a vegan version, substitute maple syrup for honey.
- Roast carrots in a single layer to avoid steaming.
- Excellent served alongside roasted meats, fish, or plant-based mains.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
