Honey Harissa Roasted Carrotswith Labneh, Pistachio & Pomegranate
- 35 min
- Serves 4
- 8 ingredients
10 minutes to prep, 25 to cook. These honey‑glazed carrots are tossed with smoky harissa and roasted to caramelized perfection. Topped with creamy labneh, crunchy pistachios, and bright pomegranate seeds, the dish offers a sweet‑spicy, tangy flavor profile that makes a stunning side for any dinner.
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Method
Peel and clean the carrots, then season with salt, black pepper, harissa powder, and olive oil.
Toast the pistachios in a dry pan over medium heat until fragrant, then roughly chop them.
Remove the seeds from the pomegranate and set aside.
Heat a skillet over medium heat, add the seasoned carrots, and sear until golden brown on all sides.
Transfer the skillet to a preheated oven at 350°F (350°F) and roast for 10–15 minutes, or until the carrots are tender.
Remove the carrots from the oven and let them rest for 5 minutes.
Spread the labneh on a serving plate, arrange the roasted carrots on top, and finish with the toasted pistachios, pomegranate seeds, a drizzle of honey, and a splash of olive oil.
Tips while you cook
- Toast pistachios before chopping
- Toast the pistachios in a dry pan until fragrant, then roughly chop them.
- Rest carrots after roasting
- Allow the roasted carrots to rest for 5 minutes before plating.
- Season before searing
- Season the carrots with salt, pepper, and harissa powder before searing.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Jamil Hamilton made this.
The recipe comes from Jamil Hamilton’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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