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Baked Carrots


Another great side dish to any main course dish. The carrots themselves have great flavor with the rose harissa, but if desired they can be eaten with any additional sauce. This recipe calls for thin, long baby carrots but you can also work with regular carrots cut into long, thin batons


  • 2 Tsp Cumin Seeds 

  • 2 Tsp Honey 

  • 2 Tbsp Rose Harissa 

  • 1 1/2 Tbsp Unsalted Butter 

  • 1 Tbsp Olive Oil 

  • 3/4 Tsp Salt

  • 6-8 Long, Thin Baby Carrots 

  • 1/2 Cup Cilantro 

  • 1/2 Cup Pomegranate Seeds

  • 2 Tsp Lemon Juice  


  1. Preheat oven to 475°F

  2. In a large bowl, mix cumin, honey, harissa, butter, oil, and 3/4 tsp salt. 

  3. Add in carrots, mix well, then spread out on a large parchment-lined baking sheet 

  4. Roast for 12-14 minutes, until the carrots are beginning to brown, remove from the oven and set aside to cool

  5. Once cooled, mix the carrots with the cilantro, pomegranate seeds, and lemon juice 

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