Honey-Harissa Roasted Carrots

Amarante

Fri, Sep 27 2019, 12:56 pm

This was a nice roasted vegetable dish - and easy

Honey-Harissa Roasted Carrots

Excerpt From: Amy Rosen - Kosher Style

SERVES 4-6

12 medium carrots, trimmed and peeled
1 Tbsp olive oil
Kosher salt to taste
1 Tbsp honey
1 tsp harissa
2 green onions, trimmed and thinly sliced
Seeds from ½ pomegranate (about ½ cup)
¼ cup shelled pistachios, roughly chopped

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Scatter the carrots on the baking sheet so they’re evenly spaced and not crowding the pan. Drizzle with olive oil and season with salt. Combine the honey and harissa in a small bowl, then drizzle over the carrots. Roast in the preheated oven for 30 minutes, or until cooked through and slightly browned, shaking the baking sheet once or twice during cooking.

3. When the carrots are done, transfer to a serving dish. Let cool slightly, then sprinkle with the green onions, pomegranate seeds and pistachios. Serve warm or at room temperature.