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
Units
Scale
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
