The Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe is a vibrant, flavor-packed dish that blends sweet, spicy, and fresh elements beautifully. It's perfect for cozy weeknight dinners or when you want to impress friends with something a bit different but totally achievable. When you roast carrots with harissa and honey, you get a glossy, caramelized exterior that's simply irresistible.
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What Sets This Apart
I love this recipe because it balances bold and bright flavors with comforting, roasted sweetness. The honey and harissa create a luscious coat on tender carrots, while the pistachio pesto adds a fresh, nutty punch. The herby yogurt cools and mellows everything, tying the dish together beautifully.
- Consistent Results: Roasting carrots at 375°F caramelizes them without drying out, giving reliable sweetness and tender bites every time.
- Rich, Balanced Flavor: The mix of honey's gentle sweetness with harissa's smoky heat creates a complex but approachable spice profile.
- Pantry-First Ingredients: Harissa paste, canned chickpeas, and simple herbs make this recipe easy to pull off without hunting down specialty products.
- Weeknight Friendly: It's largely hands-off roasting with quick assembling steps, so you can prepare a show-stopping meal in under an hour.
Ingredient Snapshot
Using fresh, high-quality ingredients ensures the dish bursts with flavor. I always recommend picking bright orange carrots with fresh green tops-those greens are perfect for the pesto. Raw, unsalted pistachios work best to create a clean nut flavor without overpowering salt.
- Carrots with stems: Opt for firm, crisp carrots with fresh green tops, which are essential for the pesto and add extra flavor.
- Harissa paste: Choose a vibrant, aromatic brand to get the right smoky-spicy kick; homemade works perfectly too if you're feeling adventurous.
- Raw pistachios: Unsalted and unroasted provide the best texture and flavor for pesto without unwanted oiliness.
- Greek yogurt: Thick and creamy yogurt like Fage keeps the herby yogurt luscious and rich.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe
Step 1 - Prep & Season
Begin by preheating your oven to 375°F. Give your carrots a good scrub under cool water-no peeling needed as their skins add earthiness and hold the seasonings well. Trim and reserve the green tops for your pesto. Toss the carrots with olive oil, a dusting of cinnamon, salt, and pepper, making sure every carrot is evenly coated. Spread them out on a large baking sheet to avoid crowding, which helps them roast rather than steam. Pop them in the oven and roast for 30 minutes, checking for tender but still firm texture.
Step 2 - Build Flavor
Once the carrots have roasted for half an hour, pull the pan out and add the drained chickpeas. Toss everything gently to combine and return the pan to the oven for another 15 minutes. Meanwhile, whisk together honey and harissa paste in a small bowl-this combo gives you that perfect sticky-spicy glaze that will coat the finished carrots. When your roasted veggies are done, pour the honey-harissa mixture over them and toss to glaze each piece evenly. You'll notice the carrots get a lovely glossy finish that's both inviting and packed with flavor.
Step 3 - Finish for Best Texture
Next, focus on the pistachio pesto. In a food processor, blend the reserved carrot tops, pistachios, mint, parsley, olive oil, lemon juice, garlic, and salt until smooth. Add a bit of water if needed to achieve a creamy but still slightly textured pesto. For the herby yogurt, mix Greek yogurt with garlic, lemon juice, dill, olive oil, salt, and pepper until perfectly smooth. This cooling sauce cuts through the warmth of harissa and adds fresh herbal notes. To serve, spread herby yogurt on a platter, top with the honey harissa roasted carrots and chickpeas, then drizzle generously with pistachio pesto. Optional pomegranate arils add a jewel-like burst of tartness and texture if you have them on hand.
Cook's Notes & Tricks
When I first made this Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe, I learned that even roasting time and quality glaze make a world of difference. The carrots should be fork-tender but not mushy, and the harissa-honey coating should be glossy without pooling. This balance keeps the dish vibrant and appealing.
- Doneness Cue: A fork should slide into the carrots easily, but they should hold their shape without being floppy.
- Temperature Trick: Roasting at 375°F helps caramelize the natural sugars evenly without burning the honey glaze.
- Make-Ahead Move: You can prepare the pistachio pesto and herby yogurt up to a day ahead; just keep covered in the fridge.
- Avoid This Pitfall: Don't overcrowd your baking sheet; air circulation is key for roasting rather than steaming.
Serve & Enjoy
Finishing Touches
Using pomegranate arils as a garnish adds a juicy pop and a beautiful contrast against the deep orange carrots and green pesto. The herby yogurt base not only presents the dish elegantly but also lends a creamy counterbalance to the sweet-spicy notes. I like to drizzle a little extra olive oil over the pesto before serving for that glossy, inviting finish.
Pairs Beautifully With
This dish pairs wonderfully with simple grilled chicken or lamb for a balanced meal. You'll also enjoy it alongside fluffy couscous or warm flatbreads if you want something to scoop up the herby yogurt and pesto. Crisp green salads and roasted potatoes make great companions for texture variety.
Simple Plating Wins
For easy weeknight plating, spread the herby yogurt on a warm serving dish, pile the roasted carrots and chickpeas on top, then finish with a quick drizzle of pistachio pesto. On special occasions, add scattered pomegranate arils and a sprinkle of fresh mint leaves for a colorful, festive look. Using a slate board or rustic wooden platter also elevates presentation effortlessly.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The carrots may soften further but will retain that lovely sweetness. Keep the pistachio pesto and herby yogurt separate if possible to avoid sogginess.
Freezing Tips
This recipe freezes best without the herby yogurt. Freeze roasted carrots and the pesto individually in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before reheating. Yogurt sauce is best made fresh to preserve its bright flavors and creamy texture.
Reheating Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe Without Drying Out
Reheat the carrots in a 350°F oven for 10-12 minutes, covered lightly with foil to retain moisture. Alternatively, a quick air fryer reheat at 320°F for 5 minutes works well to keep the edges crisp. Microwave reheating is fine-just cover and add a teaspoon or two of water to prevent drying. Add the fresh herby yogurt after warming for the best taste and texture.
Frequently Asked Questions
Greek yogurt is ideal for its thick, creamy texture which holds up well in this recipe. If you only have regular yogurt, strain it through a cheesecloth for 1-2 hours to remove excess liquid and thicken it before using.
You can substitute with a mix of smoked paprika, cayenne, garlic powder, and a touch of chili flakes. Adjust quantities to taste to mimic harissa's smoky, spicy character.
Using carrot tops in the pistachio pesto adds a subtle green note and reduces waste. If you don't have them, fresh parsley and mint alone still make a delicious pesto.
Yes! Substitute the honey with maple syrup or agave, and swap the Greek yogurt for a thick coconut or almond-based yogurt to keep it plant-based and creamy.
Final Thoughts
This Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe is a shining example of how simple, well-chosen ingredients can transform humble carrots into the star of the meal. Whether you're feeding family or showcasing your cooking skills, the layers of flavor-from subtly spiced and sweet to fresh and herbal-create a satisfying harmony. I hope you enjoy making and sharing this dish as much as I do!
PrintFull Recipe
Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe
A vibrant and flavorful dish featuring roasted honey harissa carrots and chickpeas, topped with a fresh pistachio pesto and creamy herby Greek yogurt. Perfect as a unique side or a light main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- 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
- Preheat and Prepare Carrots: Preheat your oven to 375°F. Wash and scrub the carrots well, then trim off the tops without peeling.
- Season and Roast Carrots: Place the carrots on a large baking sheet. Drizzle with olive oil, sprinkle with cinnamon, kosher salt, and black pepper, then toss to coat evenly. Roast in the oven for 30 minutes.
- Add Chickpeas and Continue Roasting: Remove the tray from the oven. Add the drained and rinsed chickpeas and toss to combine. Return to the oven and roast for an additional 15 minutes.
- Mix Honey Harissa Sauce: In a small bowl, whisk together the honey and harissa paste.
- Coat Carrots and Chickpeas: Once roasted, drizzle the honey-harissa mixture over the carrots and chickpeas, tossing until evenly coated. Set aside.
- Make Pistachio Pesto: In a food processor or blender, combine carrot tops, pistachios, mint, parsley, olive oil, lemon juice, garlic, and kosher salt. Blend until smooth and pesto-like, adding a few tablespoons of water if necessary to achieve desired consistency. Set aside.
- Prepare Herby Yogurt: In a bowl, mix Greek yogurt, minced garlic, lemon juice, chopped dill, olive oil, kosher salt, and black pepper until smooth and well combined.
- Assemble the Dish: Spread the herby yogurt evenly across a serving platter. Top with the roasted honey-harissa carrots and chickpeas. Drizzle pistachio pesto over the top.
- Garnish and Serve: Garnish with pomegranate arils if desired and serve immediately.
Notes
- The carrot tops are used to add fresh flavor to the pesto-ensure they are washed thoroughly before use.
- You can adjust the harissa paste amount to control the heat level.
- If you prefer a thinner pesto, add water gradually while blending.
- Use whole milk Greek yogurt for the creamiest texture, but low-fat Greek yogurt can be used as a lighter option.
- This dish can be served warm or at room temperature.
- To substitute, use almonds instead of pistachios if unavailable.
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