Harissa Rubbed Carrots with Lemon Tahini
Follow Zena Hassoun | @zenandzaatarThese sweet and spicy carrots are roasted to perfection before being topped with a creamy lemon tahini drizzle, crunchy pistachios and juicy pomegranate seeds. This recipe makes a colorful side dish bursting with Mediterranean flavors.
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Ingredients
For the Carrots
- 1.5 lb. Carrots 8 Peeled & Split Lengthwise
- 2 tbsp. Tazah Extra Virgin Olive Oil
- 2 tbsp. Tazah Harissa Paste
- 1 tbsp. Maple Syrup
- ½ tsp. Salt
- ¼ cup Chopped Roasted Pistachios
For the Lemon Tahini Drizzle
- 3 tbsp. Tazah Tahini
- 1 tbsp. Lemon Juice
- 2 tbsp. Water
- Pinch of Salt
Instructions
- Preheat oven to 425° F
- Mix olive oil, Harissa, maple syrup, and salt in a small bowl
- Coat the carrots in the Harissa mixture and place them on a parchment lined baking sheet
- Roast at 425 for 30-40 mins, until edges are brown and start to crisp
- Meanwhile, mix all ingredients for lemon tahini in a small bowl
- Remove carrots from oven and plate. Drizzle with a generous amount of lemon tahini
- Sprinkle pistachios and pomegranate on top. Enjoy
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