Elevate your dinner with these harissa roasted carrots, a classic Moroccan dish that balances simplicity with bold flavors. The carrots are coated in a harissa-honey glaze and served over a creamy labneh base which is seasoned with Za’atar, a fragrant spice blend mixed right into the yogurt for an earthy kick. Fresh dill and pomegranate garnishes add a necessary pop of brightness, and while you can buy pre-packaged pomegranate seeds, I find de-seeding them myself enhances the experiences and saves on cost. Roasted hazelnuts add a hearty crunch and a hint of sweetness, though feel free to use whatever nuts you have on hand. Lastly, a drizzle of homemade harissa oil adds the perfect smoky finish to balance all the flavors in this dish (pro tip: if you have leftovers, I like to drizzle it over my eggs for breakfast). For an elegant, family-style presentation, roast the carrots whole and serve them on a platter to wow at your next holiday gathering.

Servings: 8 to 10

Ingredients:

1 lb carrots (rainbow, preferred)
1 container labneh*
1 pomegranate
4 oz hazelnuts
1 tablespoon Za’atar*
1 bunch dill
1 tablespoon honey
3 tablespoons harissa paste*

Note If you live in NYC, I highly recommend Kalustyan’s (in Kips Bay) to source quality Moroccan ingredients!

Method:

Prepare the ingredients
Wash and dry the fresh produce. Preheat the oven to 400 degrees Fahrenheit. Peel the carrots; cut in thirds crosswise and then halve lengthwise (quarter any larger pieces to keep the pieces uniform in size). Cut the end off the pomegranate; quarter lengthwise and remove the seeds with your hands. Roughly chop the dill. Mix the labneh with the za’atar and a tablespoon of olive oil; season with salt and stir to combine.
Roast the carrots
Line a sheet pan with parchment paper. Add the honey 1 tablespoon of harissa paste, and 1 tablespoon of olive oil to a bowl; whisk to combine. Add the carrots and season with salt; toss to thoroughly coat and spread in an even layer on the sheet pan. Roast for 15 to 20 minutes, or until caramelized and tender when pierced with a fork.
Roast the hazelnuts
Once the carrots have finished cooking, line a separate sheet pan with parchment paper. Add the hazelnuts and roast for 8 to 10 minutes, or until lightly browned and fragrant. Remove from the oven and let cool for 5 minutes. Transfer to a clean dish towel on a flat surface and cover completely; roll the palms of your hands back and forth over the nuts repeatedly until the skins fall off. Remove the skins and roughly chop the nuts.
Make the harissa oil
Meanwhile, combine the remaining harissa paste and 2 tablespoons of olive oil in a small bowl; season with salt and whisk until fully incorporated.
Serve and finish
Add 1/4 cup of the seasoned labneh to the bottom of a plate; use the back of a spoon to swoosh the mixture in an even layer. Add a handful of roasted carrots and top with the roasted hazelnuts, pomegranates, and dill. Garnish with a drizzle of the harissa oil. Enjoy!