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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. The perfect balance of textures and flavors in a simple, quick side.
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Prep Time 10 minutes
Total Time 20 minutes
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
 

  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

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