Harissa Honey Roasted Carrots are incredibly tender with the perfect balance of sweet and spicy. Served with a whipped feta spread and garnished with pomegranate arils, chopped pistachios, and fresh parsley, this unique recipe is sure to become a favorite.
If you’re looking for the perfect side dish that the entire table will love, this is it! The best part of this recipe is that it’s so easy to make and can be on the table in under 30 minutes.
This honey roasted carrots recipe will take your veggies to a whole new level. All the flavors come together to elevate what could be a plain and boring side dish of roasted carrots.
Honey Roasted Carrots Recipe
Harissa honey roasted carrots are a fantastic option if you’re looking for a nice side dish for your holiday feast or simply a weeknight dinner. Serve these with your favorite protein, such as Air Fryer Turkey Breast or Oven Baked Chicken Tenders.
These roasted carrots are served alongside a whipped feta spread that complements the flavors in the harissa honey carrots, and cools down the heat perfectly.
The garnish of pomegranate arils, chopped pistachios, and fresh parsley create a unique texture and taste.
Ingredients you will need
This recipe is broken down into three parts: the honey roasted carrots, whipped feta spread, and delicious toppings. They all come together to create this tasty side dish!
Honey roasted carrots ingredients
Carrots: I use baby carrots for this recipe, but you can use whole carrots and cut them into smaller pieces of the same length so they cook evenly. Smaller carrots will roast faster and fresh carrots are best.
Dry spices: a simple combination of cumin, kosher salt, and black pepper is all you need to balance out the sweet flavors.
Honey: honey adds a sweetness to this glaze and will help the carrots caramelize in the oven.
Harissa paste: harissa paste adds a tangy, slightly spicy kick to the glaze, adding a unique savory flavor.
Whipped feta ingredients
Feta cheese: to give the spread a creamier texture, use a block of feta cheese instead of pre-crumbled feta. The saltiness of the feta really balances the flavors the the spicy and sweet glazed carrots.
Greek yogurt: full fat Greek yogurt provides a smooth and creamy base for the feta and has a flavor profile that complements it perfectly.
Lemon: juice from a lemon adds and nice tang.
Salt and pepper: salt and pepper is all you need to season the spread.
Olive oil: extra virgin olive oil will help blend all of the ingredients and add a rich taste.
Toppings: garnish with pomegranate arils for a bit of a sweet flavor, pistachios for a nice crunch, and fresh parsley if desired.
Is harissa very spicy?
Harissa is a North African chili paste with a bit of a sweet, smokey, and tangy flavor. Harissa is slightly spicy because of the red chili peppers used to make it, but it also has a touch of a garlic and citrus taste to balance out the spice.
What can I use instead of harissa?
The best substitute for harissa is gochujang, which is less spicy but still savory. Sriracha would work well too since it’s less spicy, bit its thinner consistency would give it a slightly different texture than intended.
I don’t recommend using hot sauce instead of harissa because it has a totally different flavor. The best way to make this dish less spicy is by using half of the amount of harissa.
How to make roasted carrots with honey
1. Prepare the glaze. In a small bowl, combine olive oil, harissa paste, honey, cumin, salt, and pepper.
2. Roast the carrots. Place the carrots on two large baking sheets in an even layer. Pour the honey mixture over top, reserving 3-4 tablespoons. Toss to coat the carrots and roast in the oven for 15-20 minutes or until the carrots are fork tender. Roasting time may vary if you are using whole carrots.
3. Make the feta spread. Combine feta, Greek yogurt, lemon juice, salt, and pepper in a large bowl or in the food processor. Drizzle the olive oil through the opening of the food processor while it’s blending and continue blending until the feta has a smooth, whipped texture.
4. Serve. Spread the whipped feta spread on a serving platter, place the roasted carrots on top, and garnish with pomegranate arils, chopped pistachios, and fresh parsley.
Is it better to boil or roast carrots?
Roasting is my favorite way to cook vegetables. Roasting the carrots will bring out their natural sweetness and allow the carrots to caramelize. They will also have a better texture than boiled carrots. However, boiling will cook them faster.
You can also boil carrots for a few minutes before roasting to speed up the cooking process.
Should I peel carrots before roasting?
You don’t have to peel baby carrots – or any carrots for that matter before roasting. Some people prefer to peel whole carrots, but it’s totally up to you! Just make sure you thoroughly wash them before roasting.
Can I cook glazed carrots ahead of time?
You can prepare honey roasted carrots a few hours ahead of time and roast them when you’re ready. You can also roast the carrots and store them in the fridge for up to four days.
I think they taste taste best when made within a few hours.
Recipe tips and variations
- Use seasonal herbs throughout the year to change up the flavors. I like to use mint, dill, or thyme depending on the time of year instead of cumin and harissa paste.
- Season the carrots with brown sugar if you want to tone down the spice from the harissa paste. This will also give them more caramelization!
- Maple syrup can be used instead of honey.
- Make a creamy labneh dip instead of whipped feta.
- If you’re short on time, omit the whipped feta and just crumble some feta cheese on top of the carrots.
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Harissa Honey Roasted Carrots
Honey Roasted Carrots
- 3 tablespoons pomegranate arils
- 3 tablespoons chopped pistachios
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 450° F.
- Combine olive oil, harissa pasta, 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.
- I love to serve these carrots with this Labneh dip instead of whipped feta sometimes!