Harissa and Pomegranate Glazed Carrots

These glazed carrots are a vibrant and flavorful side dish that is perfect for any occasion. The harissa paste adds a touch of spice, while the pomegranate molasses adds a hint of sweetness and tartness. The carrots are roasted until tender and slightly caramelized, resulting in a dish that is both delicious and visually appealing.

The inspiration for these glazed carrots came from a trip to Morocco, where I had the opportunity to try a variety of traditional Moroccan dishes. One of my favorites was a dish of carrots that were roasted with harissa paste and pomegranate molasses. I was so impressed by the flavor of the carrots that I decided to recreate the dish at home. After a few experiments, I came up with this recipe, which I believe captures the essence of the original dish while also adding my own personal touch.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the carrots, olive oil, harissa paste, pomegranate molasses, cumin, salt, and pepper. Stir until the carrots are evenly coated.
3. Spread the carrots on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. Remove from the oven and let cool slightly before serving.

Why It Works

• The combination of harissa paste and pomegranate molasses creates a unique and flavorful glaze that coats the carrots perfectly.
• Roasting the carrots in a hot oven caramelizes the natural sugars in the carrots, resulting in a dish that is both sweet and savory.
• The addition of cumin and salt and pepper enhances the flavor of the carrots and brings all of the ingredients together.