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Honey Harissa Roasted Carrots with Pistachio Pesto and Herby Yogurt Recipe

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5 from 34 reviews

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.

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

  1. Preheat and Prepare Carrots: Preheat your oven to 375°F. Wash and scrub the carrots well, then trim off the tops without peeling.
  2. 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.
  3. 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.
  4. Mix Honey Harissa Sauce: In a small bowl, whisk together the honey and harissa paste.
  5. Coat Carrots and Chickpeas: Once roasted, drizzle the honey-harissa mixture over the carrots and chickpeas, tossing until evenly coated. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://sweetworldcooks.com/honey-harissa-roasted-carrots-with-pistachio-pesto-and-herby-yogurt-recipe/