Roasted Carrots with Harissa Yogurt and Pomegranate Glaze
A vibrant roasted carrot dish served over spiced harissa yogurt and finished with a sweet-tart pomegranate glaze, perfect as an elegant side or vegetarian centerpiece.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
1/2 pound carrots, tops trimmed and peeled if desired
2 teaspoons avocado oil
1/4 teaspoon ground coriander
Salt, to taste
1/2 cup 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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss carrots with avocado oil, ground coriander, and a pinch of salt. Spread evenly on baking sheet.
- Roast for 20–25 minutes, turning once, until tender and caramelized.
- Meanwhile, whisk together yogurt, harissa paste, and smoked paprika. Adjust spice to taste.
- In a small saucepan, simmer pomegranate juice (or balsamic vinegar) with allulose until reduced to a syrupy glaze.
- Spread harissa yogurt on a serving plate, arrange roasted carrots on top, and drizzle with pomegranate glaze.
- Finish with microgreens and serve warm.
Notes
Use baby carrots for faster cooking.
Substitute harissa with chili paste, sriracha, or paprika and cayenne for heat.
Swap pomegranate juice with orange juice for a citrusy glaze.
Add toasted pistachios, almonds, or seeds for extra crunch.
For vegan option, use coconut yogurt instead of Greek yogurt.
Roast extra vegetables like parsnips or sweet potatoes for variety.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 150
- Sugar: 9g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
