Roasted Carrots with Harissa Pomegranate Glaze

Time to jazz up your carrot side dish. The harissa paste gives a little kick of spice that is balanced out nicely by the tartness of the pomegranate molasses. You can typically find both of these ingredients in the imported section of your grocery store (they are Middle Eastern ingredients).

Roasted Carrots with Harissa Pomegranate Glaze

Roasted Carrots with Harissa Pomegranate Glaze

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Yield: Serves 6-8

Roasted Carrots with Harissa Pomegranate Glaze

INGREDIENTS

  • 2 lbs small carrots, scrubbed and tops trimmed

  • 1 tbsp. harissa paste

  • 1 tbsp. honey (sub agave or maple syrup if vegan)

  • 1 tbsp. pomegranate molasses

  • ¼ cup olive oil

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • Chopped fresh parsley, for garnish

 

DIRECTIONS

Preheat oven to 400F.

Line a two baking sheets with parchment paper and set aside.

In a large bowl, whisk together harissa paste, honey, pomegranate molasses, olive oil, garlic and salt and pepper. Add the carrots to the bowl and toss to coat. Spread the carrots in an even layer on the prepared baking sheets, pouring any extra sauce over top.

Roast for 30-35 minutes, flipping halfway through cooking time.  Season with additional salt and pepper if needed and garnish with fresh parsley before serving.

Pictured here accompanying a prime rib roast.

Pictured here accompanying a prime rib roast.

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