Honey-harissa roasted carrots

Prep  10 min
Total  40 min
A sweet and savoury appetizer perfect for any meal.
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Excerpted from Kosher Style: Over 100 Jewish Recipes for the Modern Cook by Amy Rosen. Copyright © 2019 Amy Rosen. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ingredients

12
medium carrots
1
tbsp olive oil
1
tbsp honey
1
tsp harissa
2
green onions
1/2
pomegranate, seeds
1/4
cup pistachios, shelled
TT
kosher salt

Instructions

  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.
  3. Combine the honey and harissa in a small bowl, then drizzle over the carrots.
  4. Roast in the preheated oven for 30 minutes, or until cooked through and slightly browned, shaking the baking sheet once or twice during cooking.
  5. 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.

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