Harissa and Honey Roasted Rainbow Carrots
Sweet and spicy roasted rainbow carrots are a delicious and colorful side dish that's easy enough for a weeknight meal and perfect for your holiday table.
Servings: 6
Calories: 211kcal
Ingredients
- 2 pounds rainbow carrots
- 2 tablespoons harissa paste
- 3 tablespoons honey
- 4 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup roasted, salted pistachios chopped
Instructions
- Preheat the oven to 425 degrees f.
- Trim carrot tops, leaving a little piece of stem. Wash, peel and trim the tapered end. Dry thoroughly.
- In a small bowl, whisk together harissa paste, honey, olive oil, cumin, salt and pepper. Taste and check for seasoning and heat level. Add more honey, olive oil and salt and pepper to taste.
- Add carrots to a baking dish and pour over the glaze, reserving about a tablespoon. If you're using a sheet pan, line it with parchment or aluminum foil.
- Use tongs to thoroughly coat the carrots in the glaze and arrange them in a single layer.
- Cover tightly with foil and roast for 20 minutes. Remove foil and roast for another 10 minutes until caramelized.
- Transfer to a serving dish, drizzle with remaining glaze and top with chopped pistachios.
Notes
The heat level will depend on the brand of harissa paste you use and if it's medium or spicy. Taste the glaze before roasting the carrots and if you think it's too spicy, adjust the seasoning a bit with a touch more honey and olive oil.
Nutrition
Calories: 211kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 560mg | Potassium: 569mg | Fiber: 5g | Sugar: 17g | Vitamin A: 25319IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg