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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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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
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish, Vegetables
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

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
 

  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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