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Harissa Roasted Carrots
Charred harissa-glazed carrots served over yoghurt with pomegranate and dukkah. Tossing the carrots with honey alongside the harissa before roasting is what helps their edges catch and char at 200°C, rather than just softening without colour.
Total time
45 min
Prep
10 min
Cook
35 min
Difficulty
easy
Cuisine
Middle Eastern
veganvegetariangluten-free
Ingredients
800grainbow carrots, whole
3 tbspharissa paste
2 tbspolive oil
1 tbsphoney
500gyoghurt
seeds of 1/2pomegranate
2 tbspdukkah
fresh mintto garnish
Instructions
1
Toss carrots with harissa, olive oil and honey.
2
Roast at 200°C for 30–35 minutes until caramelised and slightly charred.
3
Spread yoghurt on a large platter.
4
Arrange roasted carrots on yoghurt.
5
Scatter pomegranate seeds, dukkah and fresh mint.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
172
Protein
4.9g
Fat
12g
Carbs
12.5g
Fiber
0.7g
Sodium
212mg
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