These Harissa Roasted Carrots served over a bed of homemade hummus are a hit in our house! Toasted hazelnuts and pomegranate add texture and a pop of brightness. Perfect for Thanksgiving, any family gathering, or a regular weeknight dinner!
It’s hard to believe it’s already time to start thinking about holiday menu planning! This year’s Thanksgiving is going to be a bit different. Instead of hosting at our home as usual, we’re heading to my older brother and his fiancée’s new home. So for once we’re not in charge of planning the whole menu!
Our family tasked us with contributing a few vegetable-centric side dishes (our specialty), a giant appetizer board, and cocktails!
We’re still deciding on a few dishes for Thanksgiving. However, we’ll definitely include these Harissa Roasted Carrots. They’re easy to prepare (and transport), and they’re always popular. We serve ours on a bed of homemade pumpkin hummus, which is totally optional but encouraged. We also like to serve these with a spicy tahini sauce. Or sometimes we subsitute a cooling, tangy vegan yogurt sauce with fresh herbs.
We want to hear what you think. Does your family stick with traditional holiday side dishes, or do you prefer to switch things up from year to year? Over the past few years, we’ve branched out from the classics for a refreshing take on the holiday. Even making a small change, like adding roasted garlic to your mashed potatoes, can make a huge difference, and you likely won’t hear many complaints from the traditionalists in your family.Print
Harissa gives these carrots a hint of spice, and fresh pomegranate and herbs add a pop of brightness.
- 12–15 medium carrots
- 2 tsp harissa spice blend
- 1 tbsp olive oil
- 2 tsp lime juice
- 1 1/2 tsp agave
- Salt + pepper to taste
- For serving: pumpkin hummus (optional), toasted hazelnuts, pomegranate seeds, fresh parsley
- Preheat oven to 400 F.
- Wash carrots and trim greens. Peel if desired.
- Spread evenly on a baking sheet, then drizzle with olive oil, harissa, lime, agave, salt and pepper. Toss to coat.
- Roast for 25-30 minutes, until carrots are tender and slightly browned. Let cool slightly before serving. Garnish with toasted hazelnuts, pomegranate and parsley.
To toast hazelnuts, spread 1/2 cup whole hazelnuts on a baking sheet and bake for 10 minutes at 325 F. Remove from oven, let cool, then chop.