Harissa Rubbed Carrots with Lemon Tahini

Follow Zena Hassoun | @zenandzaatar
These 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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For the Carrots

For the Lemon Tahini Drizzle

  • 3 tbsp. Tazah Tahini
  • 1 tbsp. Lemon Juice
  • 2 tbsp. Water
  • Pinch of Salt


  • 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
Zena Hassoun M.S.
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