Honey and Harissa Roasted Carrots
Sweet, savory, perfectly spiced and delicious with fun textures and flavors as a garnish.
Servings: 6 people
Ingredients
- 2.5 pounds carrots - peeled and quartered
- 1 tablespoon olive oil
- 2 teaspoons to 1 tablespoon harissa spice powder -use 2 teaspoons for mild taste and 1 tablespoon or more for more aggressive spice- if using a harissa paste use 3 -4 tablespoons
- 1/2 teaspoon salt - plus more to taste
- 2 teaspoons honey
- Glaze:
- 1 tablespoon clementine or orange juice
- 2 teaspoons honey
- 2 teaspoons butter - melted
- Garnish: optional
- 3 tablespoons feta- crumbled
- 3 tablespoons pomegranate seeds
- 3 tablespoons pistachios - chopped or crushed
Instructions
- Preheat oven to 425 F.
- In a bowl, toss peeled and quartered carrots in olive oil.
- Sprinkle with harissa spice, salt and drizzle with honey.
- Mix carrots around so the whole carrot gets covered in spice, salt and honey.
- Place on a lined cookie sheet and bake for 40 minutes or until carrots are tender when pierced with a fork.
- To make the glaze, add clementine or orange juice, honey and melted butter together and whisk.
- Pour over hot carrots and mix around in glaze.
- If adding garnish; top with feta, pomegranate seeds and crushed pistachios and serve.