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Close up of harissa roasted carrots over pumpkin hummus on a gray plate

Harissa Roasted Carrots with Toasted Hazelnuts and Pomegranate

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Category: Side Dish
  • Method: Oven

Description

Harissa gives these carrots a hint of spice, and fresh pomegranate and herbs add a pop of brightness.


Scale

Ingredients

  • 1215 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

Instructions

  1. Preheat oven to 400 F.
  2. Wash carrots and trim greens. Peel if desired.
  3. Spread evenly on a baking sheet, then drizzle with olive oil, harissa, lime, agave, salt and pepper. Toss to coat.
  4. Roast for 25-30 minutes, until carrots are tender and slightly browned. Let cool slightly before serving. Garnish with toasted hazelnuts, pomegranate and parsley.

Notes

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.