Roasted Carrots with Harissa Yogurt and Pomegranate Glaze

This roasted carrot dish is a vibrant and flavorful side that combines tender carrots with a creamy, spiced yogurt and a sweet-tart pomegranate glaze. I like how the smoky heat of harissa pairs with the cool yogurt, while the glaze adds just the right touch of brightness. It’s simple to prepare yet looks elegant enough for a special meal.

Why You’ll Love This Recipe

I love that this recipe takes everyday carrots and turns them into something exciting. The roasted carrots become tender and slightly caramelized, and when I drizzle them with the pomegranate glaze, the flavors pop. The harissa yogurt gives the dish a spicy kick that balances beautifully with the sweetness of the glaze. I find this recipe works both as a side for roasted meats and as a centerpiece for a vegetarian spread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 pound carrots tops trimmed, carrots peeled, if desired (leave unpeeled for a more rustic appearance)
2 teaspoons avocado oil
1/4 teaspoon coriander ground
salt to taste
1/2 cup yogurt unsweetened Greek yogurt, or coconut yogurt for dairy-free
1-2 teaspoons harissa paste
1/8 teaspoon smoked paprika or to taste
4 tablespoons pomegranate juice or balsamic vinegar
2 tablespoons allulose or to taste
1/4 cup microgreens

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I toss the carrots with avocado oil, coriander, and a pinch of salt, then spread them evenly on the baking sheet.
3. I roast the carrots for about 20–25 minutes, turning once, until they are tender and caramelized on the edges.
4. While the carrots roast, I whisk together the yogurt, harissa paste, and smoked paprika until smooth. I taste and adjust the spice level depending on how much heat I want.
5. In a small saucepan, I combine pomegranate juice (or balsamic vinegar) with allulose. I simmer it gently until it reduces into a syrupy glaze.
6. Once the carrots are ready, I spread the harissa yogurt on a serving plate, arrange the roasted carrots on top, and drizzle with the pomegranate glaze.
7. I finish the dish with a sprinkle of microgreens before serving.

Servings and Timing

This recipe serves 2–3 people as a side dish. The total time is about 35 minutes, with 10 minutes of prep and 25 minutes of roasting and reducing the glaze.

Variations

Sometimes I add roasted parsnips or sweet potatoes along with the carrots for more variety. If I want extra crunch, I sprinkle toasted pistachios or almonds on top. For a slightly different flavor, I swap the pomegranate juice with orange juice for a citrusy glaze. I also like experimenting with different levels of harissa for either a mild warmth or a fiery kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the carrots in a 350°F oven until hot, about 10 minutes. The yogurt sauce is best fresh, but I keep it in a separate container in the fridge and stir it before serving again.

FAQs

Can I make this dish ahead of time?

Yes, I can roast the carrots and make the glaze ahead, then assemble with the yogurt just before serving.

Can I use baby carrots?

Yes, I sometimes use baby carrots, but I adjust the roasting time since they cook a bit faster.

What can I substitute for harissa?

If I don’t have harissa, I use chili paste, sriracha, or smoked paprika with a little cayenne.

How do I make it less spicy?

I simply use less harissa or leave it out and rely on the smoked paprika for flavor.

Can I use honey instead of allulose?

Yes, I often use honey or maple syrup for a natural sweetener instead of allulose.

Can I make this vegan?

Yes, I use coconut yogurt in place of Greek yogurt to keep it fully plant-based.

What other toppings work well?

I like adding toasted seeds, nuts, or even crumbled feta for extra texture and flavor.

Can I double the recipe?

Yes, I just use a larger baking sheet or roast in batches to avoid overcrowding.

What can I serve with these carrots?

I find they pair beautifully with roasted chicken, lamb, or grilled fish, but they also shine alongside a grain salad.

How do I keep the glaze from burning?

I simmer it gently over low heat and stir often. If it reduces too much, I thin it out with a splash of water or more juice.

Conclusion

These roasted carrots with harissa yogurt and pomegranate glaze are a colorful, flavorful side that feels both simple and sophisticated. I love how the sweet, spicy, and tangy elements come together, making it a dish I enjoy serving for both casual dinners and festive gatherings.

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