Roasted Carrots with Harissa and Pomegranate
A simple side dish of roasted carrots that are spiced with rose harissa and tossed with juicy pomegranate seeds just before serving.
Yield: 4 servings
  • 1¾ lb carrots, peeled and cut into thin batons
  • 1 tbsp olive oil
  • 2 tbsp melted butter
  • 2 tbsp rose harissa
  • 2 tsp cumin seeds
  • 2 tsp honey
  • 2 tsp lemon juice
  • ½ cup pomegranate seeds
  1. Heat oven to 450F.
  2. In a large bowl, mix together the olive oil, butter, harissa, cumin, and honey, along with 1 tsp kosher salt. Add the carrots to the bowl and toss well to combine. Spread on a parchment-lined baking sheet and roast for 20 minutes, or until starting to caramelize and become tender.
  3. Remove from the oven to cool slightly. Before serving, toss again with the lemon juice and pomegranate seeds. Serve warm.
Recipe from Simple
Recipe by Joanne Eats Well With Others at