Sweet roasted carrots coated in a smoky, spicy harissa and honey glaze, finished with fresh pomegranate seeds and bright lemon juice. The perfect balance of textures and flavors in a simple, quick side.

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

This dish brings the magic of roasting carrots to life - deep caramelized notes meet the fiery kick of harissa and the juicy pop of pomegranate seeds. It's vibrant, easy, and guaranteed to impress.

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

Can I make this vegan?

Yes, simply substitute the butter with more olive oil or a vegan butter alternative.

Can I roast this at a lower temperature?

You can, but roasting at 475°F gives the best caramelization and flavor.

Roasted carrot sticks garnished with chopped cilantro and scattered pomegranate seeds, displaying a mix of vibrant orange, green, and red colors.

Roasted Carrots w/ Harissa & Pomegranate

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Prep Time 10

Total Time 20

Course: Side Dish, Vegetables

Cuisine: Mediterranean, Middle Eastern

Calories: 573

Ingredients Equipment Method Nutrition

Ingredients

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

Preheat oven to 475°F.
In a large bowl, mix cumin seeds, honey, rose harissa, melted butter, olive oil, and ¾ teaspoon kosher salt until combined.
Add the carrots and toss well to coat them evenly.
Spread the carrots in a single layer on a parchment-lined baking sheet, using two sheets if necessary to avoid overcrowding.
Roast for 12-14 minutes until carrots begin to brown and caramelize. Remove from oven and let cool slightly.
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