Honey-harissa roasted carrots

By Amy Rosen
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I used to dread carrot tzimmes during the holidays (think: mushy carrots sweetened with honey and sprinkled with plump raisins or prunes). It was my idea of hell in vegetable side-dish form. What doesn’t kill you makes you stronger, so I’ve created a hot new take on this High Holidays dish—which, ironically, was meant to symbolize a sweet New Year. Spicy, sweet, juicy and crunchy: these carrots are nothing short of heavenly.



  • 12 medium carrots, trimmed and peeled
  • 1 tablespoon olive oil
  • Kosher salt to taste
  • 1 tablespoon honey
  • 1 teaspoon harissa
  • 2 green onions, trimmed and thinly sliced
  • Seeds from 1/2 pomegranate (about 1/2 cup)
  • 1/4 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.

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Kosher Style

This recipe appears in Kosher Style (© 2019)

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