Harissa-Roasted Carrots

Whole carrots roasted in harissa paste and olive oil, served with whipped labneh (or Greek yoghurt) and pomegranate seeds. Harissa is a North African chilli paste built from dried red chillies, garlic, cumin, and caraway — distinct from other chilli condiments. A good test for "north african food", "vegan side dish", and "roasted vegetables" searches.

Ingredients

• 600 g small to medium carrots, scrubbed (not peeled)
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• 200 g labneh (strained yoghurt) or thick Greek yoghurt — omit for vegan
• Seeds of 1/2 pomegranate
• Small bunch flat-leaf parsley or cilantro (coriander)
• Salt, black pepper

Method

1. Preheat oven to 200 °C (400 °F).
2. Toss carrots with harissa, olive oil, honey, salt, and pepper.
3. Spread on a baking sheet in a single layer. Roast 30–35 minutes until tender and charred at the edges.
4. Spread labneh on a serving plate. Arrange carrots over it.
5. Scatter pomegranate seeds and chopped parsley or cilantro (coriander) over the top.

Tags: north-african, vegan, gluten-free, 35min, harissa, roasted carrots, vegetable side, pomegranate, labneh, moroccan, tunisian, cilantro, coriander