Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

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
  • Diet: Vegan

Description

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


Scale

Ingredients

  • 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

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.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: Middle Eastern