Harissa Roasted Carrots

Name: Harissa Roasted Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 800g rainbow carrots, whole; 3 tbsp harissa paste; 2 tbsp olive oil; 1 tbsp honey; 500g yoghurt; seeds of 1/2 pomegranate; 2 tbsp dukkah; fresh mint to garnish

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

Toss carrots with harissa, olive oil and honey.

Roast at 200°C for 30–35 minutes until caramelised and slightly charred.

Spread yoghurt on a large platter.

Arrange roasted carrots on yoghurt.

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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