Harissa Roasted Carrots

I was home alone this weekend (not creepy to write that now, the time has passed! Although I started watching Luther this weekend so was thoroughly terrified the whole time haha – we’ll save that one for another post). With so much time to myself, the cooking plans were pretty through the roof. I also find that when I’m just cooking for myself, I prefer to cook side dishes and just nibble / graze my way through the day rather than making a big main meal.

This carrot dish popped up on my Instagram feed (from @crowdedkitchen) in the last week or so and just knew I had to have it! With a base of the Pumpkin Sage Hummus from my last post, it’s an exceedingly simple recipe and the flavors of the pumpkin hummus, the bold harissa spices, the refreshing pomegranate seeds, and the snap from the nuts is just amazing and oh-so-fresh.

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In case anyone had the same question as me: what is harissa?

According to the Kitchn, “Harissa is a spice blend widely used in North African and Middle Eastern cooking (there is also a harissa paste). The recipes vary between countries and regions, but a standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.”

I bought a spice blend mix at the grocery store, but you could conceivably mix your own as well.

One of the many things I love about this recipe (oh yes, I will absolutely be making it again) is that it would really be appropriate any time of year. It would be an amazing Thanksgiving side dish, but doesn’t have to be relegated to just that.

Try it out and let me know what you think! And now that I have a Harissa spice mix, do you have any other Harissa recipes that you know and love? I would love to try them!

You can find the full Harissa Carrots recipe here.

xx Jess