Harissa-Honey Roasted Carrots

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Harissa-Honey Roasted Carrots with Pomegranate and Parsley topped with pomegranate and parsley, are a side dish worthy of any restaurant menu. With just a handful of ingredients and bold, flavorful profiles, these carrots complement any protein or main dish perfectly.

Why You’ll Love These Harissa-Honey Roasted Carrots

Roasted carrots have always been a popular choice for a veggie side dish. Similar to my Roasted Carrots with Tahini Sauce or Coriander Roasted Carrots, this recipe balances savory and sweet flavors beautifully. It pairs well with almost any protein, whether it’s chicken, steak, salmon, or tofu. This dish is simple enough for a weeknight dinner yet elegant enough for holiday gatherings or special date nights. Plus, these honey-roasted carrots are vegan, gluten-free, and nut-free, making them an excellent choice for those with dietary restrictions. What’s not to love about this impressive and versatile side dish?

How to Make Harissa-Honey Roasted Carrots

Roasting carrots brings out their natural sweetness, creates a crisp, caramelized exterior, and leaves the inside tender and flavorful.

  • Pro tip: Choose carrots that are similar in size so they cook evenly. Also, to enhance caramelization, ensure each carrot touches the baking sheet directly, allowing heat to circulate freely.

The Ingredients

  • Carrots: Use 1 pound of carrots. You can choose all orange or a mix of rainbow carrots, just make sure they’re similar in size for even roasting.
  • Harissa: This North African spice paste offers a smoky spiciness with a touch of acidity and earthy flavor, resembling a mix between tomato paste and tomato sauce. It’s a fantastic shortcut for adding complex flavor.
  • Honey: A bit of honey adds sweetness to balance the heat from the harissa. If you prefer, you can substitute with maple syrup.
  • Cumin: This spice brings out earthy undertones.
  • Pomegranate: These jewel-like seeds add texture, and a seasonal touch, and are rich in heart-healthy polyphenols.
  • Parsley: Chopped fresh parsley offers a citrusy freshness that brightens the dish.
  • Lemon: A squeeze of fresh lemon juice adds a bright note to the glaze. You can also use lime juice as an alternative.

The Directions

Step 1: Preheat Oven

Set your oven to 425ºF.

Step 2: Prepare the Glaze

In a small bowl, combine olive oil, harissa, honey, cumin, and 1/2 teaspoon of salt; mix well.

Step 3: Roast the Carrots

Spread the carrots on a large, rimmed baking sheet. Drizzle the glaze over the carrots, then roll them around to coat all sides. Roast for 22 to 38 minutes, shaking the pan halfway through, until the carrots are tender.

Step 4: Finish and Serve

Transfer the roasted carrots to a serving platter, squeeze fresh lemon juice over them, and garnish with pomegranate seeds and chopped parsley.

    Serving Suggestions

    These carrots are a versatile side dish that can be paired with a variety of main courses. Here are some ideas to get you started:

    • Shrimp: Try serving them with Crispy Shrimp Cakes or Shrimp in Turmeric-Lime Sauce.
    • Tofu: The flavors in Balsamic Tofu complement these carrots well.
    • Fish: Pair them with salmon or a sturdy white fish. Dishes like Curried Maple-Mustard Salmon or Pan-Seared White Fish with Harissa-Fennel and Capers are great options.
    • Meatloaf: They go nicely with Vegetarian BBQ Meatloaf Minis or my Best Ever Vegan Meatloaf.

    This recipe makes for an eye-catching and delicious side that’s sure to impress whether you’re serving it for a casual weeknight meal or a special occasion.

    Equipment

    • Large-rimmed baking sheet
    • Mixing bowls

    Ingredients 

    • 1 bunch (about 1 to 1.25 lbs.) carrots, peeled and halved lengthwise
    • 2 Tbsp. extra-virgin olive oil
    • 2 Tbsp. mild harissa (such as Mina brand)
    • 1 tsp. honey
    • 1 tsp. ground cumin
    • 1/2 tsp. kosher salt
    • Juice of 1/2 lemon
    • 2 to 3 Tbsp. pomegranate arils
    • 1 to 2 Tbsp. finely chopped fresh parsley

    Instructions 

    1. Preheat oven to 425ºF. In a small bowl, combine olive oil, harissa, honey, cumin, and 1/2 tsp. salt; mix well. Arrange carrots on a large-rimmed baking sheet. Spoon glaze over top and roll carrots to coat all sides. Bake until the carrots are tender and browned all over, 22 to 28 minutes, flipping halfway through.
    2. Transfer carrots to a serving platter and squeeze lemon juice overtop. Garnish with pomegranate arils and fresh parsley.

    Notes

    • Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
      Reheat: Rewarm carrots in the microwave, or in a 350ºF oven until warm.
    NUTRITION INFORMATON: Serving: 4carrots | Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Sodium: 308mg | Fiber: 3g | Sugar: 6g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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