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Honey Harissa Carrots

with Vegetable Broth Concentrate Classic Veggie
Gluten Free Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
5
ready-in
45mins

Sweet, smoky and a little spicy, these caramelized carrots sit on a creamy hummus swirl with all the festive trimmings. Vegetable Broth Concentrate adds a rich savory base that balances the honey and harissa, while pomegranate and herbs bring the Christmas sparkle.

Nutrition Information (per serve):
Protein: 9.2g
Carbohydrates: 28.4g
Fat: 22.8g
Fiber: 7.6g

 

Sides & Snacks
Middle Eastern inspired
Pantry Items
View in metric

• 1.1 lbs baby carrots with green tops
• 2 tbsp olive oil
• 1 tsp Vegetable Broth Concentrate
• ½ tbsp smoked paprika
• ½ tsp ground cumin
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 ½ tbsp harissa paste, divided
• 1 ½ tbsp raw honey
• 1 garlic clove, finely grated
• ½ cup Greek yogurt
• 1 cup garlic hummus
• Shelled pistachios, roughly chopped, to serve
• ½ cup pine nuts
• Arils from 1 fresh pomegranate
• ¼ cup fresh dill fronds
• Fresh mint leaves, for garnish

1. Trim carrot tops, leaving about 1 inch attached, and trim away any fine hairlike roots.

2. Preheat oven to 400°F (200°C). Place carrots on a rimmed baking sheet with olive oil, Vegetable Broth Concentrate, smoked paprika, cumin, salt, and black pepper; toss until thoroughly coated. Wrap carrot greens loosely in foil if desired to prevent burning.

3. Roast in oven for 20 minutes.

4. Add 1 tbsp harissa paste, honey, and finely grated garlic. Toss gently, then return to oven and bake for an additional 15–20 minutes until tender and caramelized. Let cool slightly.

5. Spread a thick swirl of Greek yogurt, garlic hummus, and remaining ½ tbsp harissa across a serving platter. Arrange roasted carrots on top, then garnish with chopped pistachios, pine nuts, pomegranate arils, fresh dill, and mint leaves.

Notes:
To make dairy-free, substitute Greek yogurt with a thick unsweetened plant-based yogurt alternative.