These honey and harissa roasted carrots are delicious! They are full of flavors and textures that really compliment each other with the carrots being the star of the dish. The harissa gives it a slightly smoky pepper taste, the sweetness from the carrots roasting balances the spice out, then it gets coated in a citrus butter glaze and topped with pomegranate seeds, crushed pistachios and crumbled feta cheese. It’s as beautiful as it is delicious!
I like to use dried harissa spice blend for this recipe. You can use a harissa paste if that is what you have, I will add how much to use of that below. The roasting of the carrots really enhances all of the flavors in a carrot because the sugars inside of the carrot get nice and caramelized and the liquid cooks out so you end up with really enhanced flavors.
I love the added textural ingredients for this dish because they give some contrast and interest to the dish. Can you serve these carrots without the pomegranate seeds, pistachios and feta? Absolutely, but they add some fun textures and flavors so I love to add them. Especially if you are serving this dish at a more formal dinner.
What you need to make honey and harissa roasted carrots:
Serves 6 (as a side dish)
- 2.5 pounds carrots – peeled and quartered
- 1 tablespoon olive oil
- 2 teaspoons to 1 tablespoon harissa spice powder -use 2 teaspoons for mild taste and 1 tablespoon or more for more aggressive spice- if using a harissa paste, use 3 -4 tablespoons
- 1/2 teaspoon salt – plus more to taste
- 2 teaspoons honey
- Glaze:
- 1 tablespoon clementine or orange juice
- 2 teaspoons honey
- 2 teaspoons butter – melted
- Garnish: (optional)
- 3 tablespoons feta- crumbled
- 3 tablespoons pomegranate seeds
- 3 tablespoons pistachios – chopped or crushed
Instructions
- Preheat oven to 425 F.
- In a bowl, toss peeled and quartered carrots in olive oil.
- Sprinkle with harissa spice, salt and drizzle with honey.
- Mix carrots around so the whole carrot gets covered in spice, salt and honey.
- Place on a lined cookie sheet and bake for 40 minutes or until carrots are tender when pierced with a fork.
- To make the glaze, add clementine or orange juice, honey and melted butter together and whisk.
- Pour over hot carrots and mix around in glaze.
- If adding garnish; top with feta, pomegranate seeds and crushed pistachios and serve.
Here are a few other vegetable dishes you may love:
Garden Rotini Pasta Salad
Simple Sautéed Kale
Breakfast Veggie Hash
Honey Sriracha Roasted Carrots
Honey Spiced Carrots
Honey and Harissa Roasted Carrots
Ingredients
- 2.5 pounds carrots – peeled and quartered
- 1 tablespoon olive oil
- 2 teaspoons to 1 tablespoon harissa spice powder -use 2 teaspoons for mild taste and 1 tablespoon or more for more aggressive spice- if using a harissa paste use 3 -4 tablespoons
- 1/2 teaspoon salt – plus more to taste
- 2 teaspoons honey
- Glaze:
- 1 tablespoon clementine or orange juice
- 2 teaspoons honey
- 2 teaspoons butter – melted
- Garnish: optional
- 3 tablespoons feta- crumbled
- 3 tablespoons pomegranate seeds
- 3 tablespoons pistachios – chopped or crushed
Instructions
- Preheat oven to 425 F.
- In a bowl, toss peeled and quartered carrots in olive oil.
- Sprinkle with harissa spice, salt and drizzle with honey.
- Mix carrots around so the whole carrot gets covered in spice, salt and honey.
- Place on a lined cookie sheet and bake for 40 minutes or until carrots are tender when pierced with a fork.
- To make the glaze, add clementine or orange juice, honey and melted butter together and whisk.
- Pour over hot carrots and mix around in glaze.
- If adding garnish; top with feta, pomegranate seeds and crushed pistachios and serve.