Name: Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 ½ Pounds Carrots (with stems); 1 Tablespoon Olive Oil; ½ Teaspoon Cinnamon; ½ Teaspoon Kosher Salt; ½ Teaspoon Ground Black Pepper; 15 Ounces Chickpeas (one can, drained and rinsed); 3 Tablespoons Honey; 2 Tablespoons Harissa Paste; 1 Cup Carrot Tops (the reserved stems); ¾ Cup Raw Unsalted Pistachios; ½ Cup Mint Leaves; ½ Cup Italian Parsley; ½ Cup Olive Oil; 1 Lemon (juiced); 1 Clove Garlic; ½ Teaspoon Kosher Salt; 1 ½ Cups Whole Milk Greek Yogurt (I recommend Fage for it’s thickness!); 2 Cloves Garlic (minced); 1 Lemon (juiced (¼ cup)); ½ Cup Fresh Dill (chopped); 3 Tablespoons Olive Oil; 1 Teaspoon Kosher Salt; ½ Teaspoon Ground Black Pepper; Pomegranate Arils (optional)

These Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt are THE moment at the holiday table this year. They’re sweet, they’re spicy, they’re tangy, and they’re fresh all at once. Every bite hits something different. You get caramelized roasted carrots tossed with chickpeas, a peppery pistachio pesto made from the carrot tops (hello, no waste!), and a creamy, garlicky yogurt to cool everything down. It’s a flavor explosion that looks just as good as it tastes. And don’t let those looks scare you — it’s shockingly simple to make!

An oval platter with roasted carrots, crispy chickpeas, green herb sauce, and pomegranate seeds on a bed of creamy dip, garnished with herbs. Other small bowls with sauce and pomegranate seeds are nearby.

These Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt are the kind of side dish that blows everyone’s minds. It’s sweet, spicy, herby, creamy, and crunchy all at once. it’s basically a flavor explosion in every forkful. The honey and harissa caramelize the carrots and chickpeas into sticky perfection, while the pistachio pesto and herby yogurt keep things fresh and balanced.

What I love most about this dish is how layered it feels. The contrast of warm roasted vegetables with cool yogurt, then add in the delicious pesto and top it all with pomegranate arils makes this such a unique dish. They’re basically a masterclass in how to make vegetables exciting and something everyone looks forward to eating.

The real secret, though? It’s deceptively simple. You can prep the yogurt and pesto ahead of time, toss everything on one sheet pan, and still end up with something that looks like it came out of a restaurant kitchen. Whether you’re making it for the holidays or just to impress yourself on a weeknight, these carrots deserve a spot front and center; not as a side dish, but as the dish.

To make these carrots, you’ll need carrots, olive oil, cinnamon, salt, pepper, chickpeas, honey, harissa paste, pistachios, mint leaves, Italian parsley, lemon juice, garlic, Greek yogurt, dill, and pomegranate arils.

A baking sheet lined with parchment paper holds several whole, unpeeled carrots arranged in rows. Surrounding the tray are ingredients like lemon, parsley, garlic, pistachios, and a bowl of honey. — To make these carrots, you’ll need carrots, olive oil, cinnamon, salt, pepper, chickpeas, honey, harissa paste, pistachios, mint leaves, Italian parsley, lemon juice, garlic, Greek yogurt, dill, and pomegranate arils.

What You Need to Make These Sweet & Spicy Carrots

Carrots (with stems): The stems double as the base for your pesto. No peeling needed; just a good scrub does the trick.
Olive Oil: Helps the carrots caramelize and roast evenly while keeping everything delicious. A good-quality olive oil makes a big difference here.
Cinnamon: Adds subtle warmth that plays perfectly with the sweetness of the carrots and honey.
Kosher Salt: Brings out the natural sweetness of the carrots and balances the spice from the harissa.
Black Pepper: A little sharpness to wake up the earthy, sweet notes of the roast.
Chickpeas: Tossed right onto the pan, they crisp up and add texture, plant-based protein, and a bit of nutty flavor to the dish.
Honey: Creates that sticky, caramelized glaze and adds a gentle sweetness to offset the heat.
Harissa Paste: Smoky, slightly spicy, and deeply flavorful, this is the magic ingredient that gives the carrots their gorgeous color and bold flavor.

A food processor bowl filled with fresh herbs, pistachios, salt, and garlic cloves sits on a countertop surrounded by lemons, garlic bulbs, a plate, and a wooden board with parsley. — *Next, make the pistachio pesto. In a food processor or small blender, combine the pesto ingredients.*

A food processor filled with freshly made green pesto sits on a countertop surrounded by garlic, lemon, parsley, and other ingredients. — *Next, make the pistachio pesto. In a food processor or small blender, combine the pesto ingredients.*

For the Pesto:

Carrot Tops: Don’t toss them! They’re earthy, peppery, and perfect for turning into pesto. A great way to not waste food!
Pistachios: Sweet, nutty, and vibrant green, they give your pesto richness, crunch, and that signature color.
Mint Leaves: Cooling and fresh, mint cuts through the heat of the harissa and brightens every bite.
Italian Parsley: Adds herby depth and a grassy freshness that ties everything together.
Olive Oil: Smooths out the pesto and helps it blend into that silky, pourable texture.
Lemon Juice: Adds brightness and tang to keep the pesto from feeling heavy.
Garlic: A little goes a long way; it gives the pesto its bite and savory backbone.
Kosher Salt: Enhances the herbal and nutty flavors without overpowering them.

For the Herby Yogurt:

Greek Yogurt: Thick, tangy, and creamy; the perfect cooling base for all those warm spices. Fage my ideal choice!
Garlic: Minced fresh for punchy flavor that cuts through the richness of the yogurt.
Lemon Juice: Adds freshness to balance the spice and sweetness of the carrots.
Fresh Dill: Brings brightness and a hint of anise that makes the yogurt taste fresh and lively.
Olive Oil: Adds body and makes the yogurt extra luscious.
Kosher Salt: Seasons the yogurt so it stands on its own, even under all those bold toppings.
Black Pepper: Adds just enough bite to round out the flavors.
Pomegranate Arils: Optional but highly recommended; they add bursts of sweetness, tartness, and color that make the whole dish pop.

Roasted carrots and chickpeas on a baking tray, with a hand drizzling dark red sauce over the carrots using a spoon. — *In a small bowl, whisk together the honey and harissa paste. Once the carrots and chickpeas are roasted, drizzle the honey-harissa mixture over them and toss until coated. Set aside.*

How to Make These Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt

To make these Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt, start by preheating your oven to 375F. Wash and scrub the carrots well, then trim off the tops—no need to peel them. Place the carrots on a large baking sheet and drizzle with olive oil. Sprinkle with cinnamon, salt, and pepper, then toss until evenly coated. Roast for 30 minutes.

Remove the tray from the oven, add the drained and rinsed chickpeas, and toss everything together. Return to the oven and bake for an additional 15 minutes. In a small bowl, whisk together the honey and harissa paste. Once the carrots and chickpeas are roasted, drizzle the honey-harissa mixture over them and toss until coated. Set aside.

A bowl with yogurt, chopped herbs, minced garlic, black pepper, salt, and olive oil on a counter. Nearby are halved lemons, roasted carrots with chickpeas, pesto, a gold bowl with pepper, and fresh parsley. — *For the herby yogurt, add the Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper to a bowl. Mix well until smooth and combined.*

A hand uses a spoon to spread herbed yogurt on a large oval platter. Surrounding the platter are small bowls with salt, pepper, pesto, and pomegranate seeds, along with a pink napkin and a wooden rolling pin. — *For the herby yogurt, add the Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper to a bowl. Mix well until smooth and combined.*

Next, make the pistachio pesto. In a food processor or small blender, combine the reserved carrot tops, pistachios, mint, parsley, olive oil, lemon juice, garlic, and salt. Blend until you reach a smooth, pesto-like consistency, adding a few tablespoons of water if needed to thin. Set aside. For the herby yogurt, add the Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper to a bowl. Mix well until smooth and combined.

To assemble, spread the herby yogurt across a serving platter, top with the roasted honey-harissa carrots and chickpeas, drizzle with the pistachio pesto, and garnish with pomegranate arils if desired. Serve immediately.

A dish of roasted carrots and chickpeas topped with green pesto and pomegranate seeds, served over a creamy white sauce with herbs, in an oval patterned bowl. A small bowl of pomegranate seeds sits nearby.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.