Roasted Carrots w/ Harissa & Pomegranate

Sweet roasted carrots coated in a smoky, spicy harissa and honey glaze, finished with fresh pomegranate seeds and bright lemon juice. Cumin seeds go into the glaze, and the carrots roast at 475°F until the edges start to caramelize.

Why You'll Love Roasted Carrots w/ Harissa & Pomegranate

High heat does the work here: at 475°F, these carrots caramelize in 12-14 minutes. The glaze is rose harissa, honey, and toasted cumin seeds, and the pomegranate seeds, cilantro, and lemon juice go on right before serving so they stay bright.

Tips and Tricks

• Use baby carrots for tenderness or regular carrots cut lengthwise for a heartier bite.
• Don't crowd the pan. Roast in batches if needed for best caramelization.

Variations

• Swap rose harissa for traditional harissa for a smokier heat. Add toasted pistachios for crunch.

Substitutions

• Replace butter with extra olive oil or vegan butter to make this dish fully vegan.
• Use regular harissa instead of rose harissa for a more traditional, smokier heat.
• Swap pomegranate seeds with dried cranberries or fresh diced apples for a different kind of sweetness and texture.

Best served with

• Grilled meats or fish
• Warm grain bowls
• Light green salads

How to Store Leftovers

• Keep refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

Common Questions

Roasted Carrots w/ Harissa & Pomegranate

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Sweet roasted carrots coated in a smoky, spicy harissa and honey glaze, finished with fresh pomegranate seeds and bright lemon juice.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Side Dish, Vegetables

Cuisine: Mediterranean, Middle Eastern

Calories: 573

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 teaspoon Cumin seeds
• 2 teaspoon Honey
• 2 tablespoon Rose harissa
• 1½ tablespoon Butter melted
• 1 tablespoon Olive oil
• ¾ teaspoon Kosher salt plus more to taste
• 1.5 to 2 lbs Baby carrots or regular carrots cut into long batons, peeled and trimmed
• ½ cup Cilantro leaves roughly chopped
• ½ cup Pomegranate seeds
• 2 teaspoon Lemon juice

Equipment

• Baking sheet lined with parchment paper

Method

 

1. Preheat oven to 475°F.
2. In a large bowl, mix cumin seeds, honey, rose harissa, melted butter, olive oil, and ¾ teaspoon kosher salt until combined.
3. Add the carrots and toss well to coat them evenly.
4. Spread the carrots in a single layer on a parchment-lined baking sheet, using two sheets if necessary to avoid overcrowding.
5. Roast for 12-14 minutes until carrots begin to brown and caramelize. Remove from oven and let cool slightly.
6. Just before serving, toss the roasted carrots with chopped cilantro, pomegranate seeds, and lemon juice. Adjust salt if needed and serve immediately.

Nutrition

Calories: 573kcalCarbohydrates: 104gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 2450mgPotassium: 1948mgFiber: 24gSugar: 65gVitamin A: 94417IUVitamin C: 32mgCalcium: 318mgIron: 10mg

Notes

Storage: keep leftover carrots in an airtight container in the fridge for up to 4 days. Reheat in the oven to bring back some caramelization, the microwave works in a pinch but softens them further. Add the pomegranate and cilantro fresh each time rather than storing them on top.

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