Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt

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.

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Honey Harissa Carrots with Pistachio Pesto and Herby Yogurt

Sweet, spicy, and herby — these Honey Harissa Carrots are roasted with chickpeas and topped with pistachio pesto and creamy herby yogurt for a vibrant, flavorful side.

Course Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Keyword gluten-free, Grain Free, Refined Sugar Free

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 433kcal

Author Nicole Modic

Ingredients

For the Carrots:

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

For the Pistachio Pesto:

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

For the Herby Yogurt:

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

Garnish:

Pomegranate Arils optional

Instructions

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.
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.

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