Honey Harissa Carrots with Pistachio Pesto Recipe
The Honey Harissa Carrots with Pistachio Pesto Recipe is colorful, bold and full of flavor. Sweet honey, spicy harissa and roasted carrots create a perfect balance.
Ingredients
For the Roasted Carrots
- 1 pound fresh carrots peeled and cut lengthwise
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon harissa paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pistachio Pesto
- ½ cup shelled pistachios
- 1 cup fresh parsley leaves
- 1 small garlic clove
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
For Garnish
- Extra chopped pistachios
- Fresh parsley leaves
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare the Carrots
- Peel the carrots and slice them lengthwise. Try to keep pieces similar size so they roast evenly.
Make the Honey Harissa Glaze
- In a mixing bowl combine olive oil, honey, harissa paste, salt and black pepper. Stir until the glaze becomes smooth.
Coat the Carrots
- Add the carrot slices to the bowl. Toss them gently until each carrot is coated with the sweet and spicy glaze.
Arrange on Baking Sheet
- Place the carrots in a single layer on the prepared baking sheet. Avoid overcrowding so they roast properly.
Roast the Carrots
- Bake for 20–25 minutes. Turn the carrots halfway through cooking so they roast evenly and caramelize nicely.
Prepare Pistachio Pesto
- Add pistachios, parsley, garlic, lemon juice, Parmesan cheese, salt and olive oil to a food processor.
Blend the Pesto
- Blend until the mixture becomes smooth but slightly textured. Scrape the sides if needed for even blending.
Check the Carrots
- Remove the carrots from the oven once tender and slightly golden. They should smell sweet and slightly spicy.
Plate the Dish
- Arrange roasted carrots on a serving plate. Drizzle the pistachio pesto generously over the warm carrots.
Add Garnish
- Sprinkle chopped pistachios and fresh parsley on top. This adds crunch and extra color.
Serve Immediately
- Serve the carrots warm while the pesto remains fresh and bright. Enjoy this delicious and vibrant side dish.
Notes
- Use rainbow carrots for a colorful presentation.
- Add a small amount of maple syrup instead of honey.
- Swap parsley with basil for a classic pesto flavor.
- Add chili flakes if you prefer extra heat.
- Roast carrots with a little cumin for deeper flavor.
- Add feta cheese on top for a salty Mediterranean twist.
- If pesto is too thick, add a little olive oil.