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Harissa Roasted Carrots with Toasted Hazelnuts and Pomegranate

  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan


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


  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.


*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.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Middle Eastern


  • Serving Size: 3-4 carrots, not including toppings
  • Calories: 141
  • Sugar: 14.1 g
  • Sodium: 712.1 mg
  • Fat: 4.1 g
  • Carbohydrates: 26.3 g
  • Fiber: 6.9 g
  • Protein: 2.5 g