There’s nothing quite like Harissa Honey Roasted Carrots to turn an ordinary side into the star of the table! These carrots are sweet, just a little spicy, and beautifully caramelized, then served on a creamy bed of whipped feta and finished with bright pops of pomegranate and crunchy pistachios. This is a recipe you’ll want to make year-round—whether it’s for a lively weeknight or a dazzling holiday spread!
Why You’ll Love This Recipe
- Bold, Irresistible Flavors: Sweet honey, fiery harissa, and tangy feta frosting work together to enchant your tastebuds.
- Showstopper Presentation: Jewel-toned pomegranate arils and vibrant pistachios make every plate a work of art.
- Weeknight-Easy, Holiday-Worthy: Ready in under 30 minutes, but elegant enough for a celebration.
- Incredibly Versatile: Serve warm or room temp as a side, vegetarian entrée, or party platter—Harissa Honey Roasted Carrots fit any table.
Ingredients You’ll Need
One of my favorite things about making Harissa Honey Roasted Carrots is that it doesn’t take a mile-long ingredient list to achieve bold, complex flavors! Every component here has a job to do—from flavor and texture to eye-catching color.
- Extra virgin olive oil: Creates a luscious base for roasting and brings out the carrots’ silky tenderness and golden edges.
- Harissa paste: The magic ingredient—a North African chili paste that adds smoky heat and plenty of personality.
- Honey: Gives the carrots a lacquered, caramelized finish and balances the warmth of harissa.
- Cumin: Adds earthy depth—you’ll love how this spice intertwines with the honey and harissa.
- Kosher salt and black pepper: Enhances flavor and brings the other ingredients into harmony.
- Baby carrots (or regular carrots, sliced): Sweet, tender, and the perfect canvas for our harissa-honey glaze.
- Feta cheese: Salty, creamy, and just a little tangy—whipped into a dreamy spread beneath the veggies.
- Greek yogurt: Lends creaminess to the whipped feta while keeping it light and spreadable.
- Fresh lemon juice: Adds a bright, zesty note that lifts all the flavors.
- Pomegranate arils: Little bursts of juicy sweetness and festive color that truly set the dish apart.
- Pistachios: Crunchy, buttery, and beautiful—these nuts add texture and a nutty finish.
- Fresh parsley: A sprinkling of green for both freshness and flavor!
Variations
The beauty of Harissa Honey Roasted Carrots lies in how easy they are to customize! Don’t be shy about adapting the recipe to suit your pantry, dietary needs, or what you’re craving—these carrots are as flexible as they are flavorful.
- Swap the cheese: Instead of whipped feta, try spreading labneh or creamy ricotta underneath for a totally different twist.
- Make it vegan: Use a plant-based yogurt and feta alternative in the whip, and swap out honey for maple syrup or agave.
- Try rainbow carrots: Opt for a colorful assortment—purple, yellow, white—your platter will look like edible confetti!
- Go nut-free: Simply omit pistachios or use roasted pumpkin seeds for crunch without nuts.
How to Make Harissa Honey Roasted Carrots
Step 1: Whisk the Harissa Honey Glaze
In a small bowl, combine the olive oil, harissa paste, honey, cumin, salt, and black pepper. Whisk until the mixture is completely combined—don’t be afraid to taste and adjust the harissa or honey to suit your heat preference. This punchy glaze is what gives Harissa Honey Roasted Carrots their unforgettable flavor.
Step 2: Prep and Roast the Carrots
Preheat your oven to 450°F. Arrange the carrots in a single layer on two baking sheets. Pour most of the harissa honey glaze over the carrots, reserving a couple of spoonfuls for later. Toss the carrots so they’re evenly coated, then slide them into the oven and roast for 15-20 minutes, until they’re caramelized and easily pierced with a fork.
Step 3: Make the Whipped Feta
Add feta, Greek yogurt, lemon juice, salt, and pepper to your food processor. Blend everything together, and while the motor’s running, gradually drizzle in the olive oil. Stop when the mixture is creamy-smooth and dreamy—this whipped feta will be the silky bed for your carrots.
Step 4: Assemble and Finish
Spread the whipped feta generously over a serving platter. Pile the warm, glistening Harissa Honey Roasted Carrots on top, then drizzle any reserved glaze. Shower everything with pomegranate arils, pistachios, and a scattering of chopped parsley. Stand back and admire your masterpiece before digging in!
Pro Tips for Making Harissa Honey Roasted Carrots
- The Sheet Pan Trick: Give the carrots plenty of space—overcrowding steams them, but a roomy pan equals crispy edges and better caramelization.
- Reserve Some Glaze: Save a few spoonfuls of the harissa honey mixture to drizzle over just before serving for maximum gloss and flavor punch.
- Customize Your Heat: Harissa pastes can differ—taste yours before adding, and remember, you can always add a little more but can’t take it away!
- Blitz Until Fluffy: The whipped feta should be smooth and airy; don’t hesitate to blend a bit extra to get that luscious, cloud-like texture.
How to Serve Harissa Honey Roasted Carrots
Garnishes
Don’t skip the finishing touches—pomegranate arils, pistachios, and a sprinkle of fresh parsley do more than just dress up your Harissa Honey Roasted Carrots! They add crunch, sweetness, and a burst of freshness that makes every bite exciting and balanced.
Side Dishes
These carrots pair beautifully with Mediterranean mains—think roasted chicken, lamb, or grilled halloumi. They’re also incredible as part of a mezze spread, alongside warm pita, olives, and a tangy salad. Their sweet-spicy flavor brings any meal together.
Creative Ways to Present
Try piling the carrots onto a wooden platter for a rustic touch, or serve individual portions atop whipped feta in small bowls for an elegant appetizer. For parties, serve as a vibrant crostini topping or stuff the roasted carrots and feta into warm flatbreads for a creative lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover Harissa Honey Roasted Carrots, store them in an airtight container in the fridge for up to three days. The flavors deepen and mingle even more as they sit, making them extra delicious for snacking or lunch the next day!
Freezing
The carrots themselves can be frozen after roasting—lay them flat on a baking sheet to freeze, then transfer to a freezer bag. The whipped feta is best enjoyed fresh, but you can freeze it if needed; just blend again after thawing to restore the creamy texture.
Reheating
To reheat, spread carrots in a single layer on a baking sheet and warm in a 350°F oven until heated through. If you’ve stored the whipped feta separately, let it come to room temperature and give it a quick stir for perfect creaminess before serving.
FAQs
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Can I use regular carrots instead of baby carrots?
Absolutely! Just peel and slice regular carrots on the diagonal for extra flair. Try to cut them into similar thickness so they roast evenly and caramelize beautifully.
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Is harissa paste very spicy?
Harissa’s heat level depends on the brand, but most are moderately spicy with plenty of flavor depth. Taste yours first and adjust the amount if you prefer things milder or want extra fire in your Harissa Honey Roasted Carrots!
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What can I use instead of honey?
Maple syrup or agave nectar are both excellent swaps for honey. They’ll lend the same sticky-sweet finish and help those carrots brown up gorgeously.
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Can I make Harissa Honey Roasted Carrots ahead of time?
Yes, this recipe is make-ahead friendly! Roast the carrots and whip the feta up to a day ahead, then assemble and garnish just before serving for maximum freshness and texture.
Final Thoughts
I hope you fall in love with these Harissa Honey Roasted Carrots as much as I have! This vibrant, flavor-packed dish has a way of bringing comfort and celebration to any table. Give it a try—your tastebuds (and your guests) will thank you!
Print
Harissa Honey Roasted Carrots Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Harissa Honey Roasted Carrots are a delightful blend of sweet, spicy, and savory flavors that make a perfect side dish for any occasion. Topped with whipped feta, pomegranate arils, pistachios, and fresh parsley, this dish is sure to impress your guests.
Ingredients
Honey Roasted Carrots
- 1/4 cup extra virgin olive oil
- 2 tablespoons harissa paste
- 6 tablespoons honey
- 2 teaspoons cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds baby carrots
Whipped Feta
- 8 ounces feta cheese
- 1/4 cup Greek yogurt
- 1/2 lemon, juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Toppings
- 3 tablespoons pomegranate arils
- 3 tablespoons chopped pistachios
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 450° F. Combine olive oil, harissa paste, honey, cumin, salt, and pepper in a small mixing bowl.
- Divide carrots between two baking sheets in an even layer. Pour harissa honey over top, reserving about 3-4 tablespoons. Toss to coat the carrots and roast for 15-20 minutes or until carrots are fork-tender.
- In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt, lemon juice, salt, and pepper. Blend on high, and while the processor is running, drizzle olive oil through the top opening, and continue blending until the feta is whipped to a smooth mixture.
- To serve, spread the whipped feta on a serving platter, place the roasted carrots on top and garnish with pomegranate arils, chopped pistachios, and fresh parsley.
Notes
- I love to serve these carrots with this Labneh dip instead of whipped feta sometimes!
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 20g
- Sodium: 612mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 26mg
