Harissa & Pistachio Carrots

Looking for an exciting carrot recipe? This easy vegan recipe is full of flavour and texture.

Spicy and sweet harissa honey glazed carrots with a fragrant crunchy pistachio dukkah spice mix on top of creamy hummus, perfect as a hot salad either on its own or as part of a mezze.

Spicy harissa carrots with pistachio dukkah and hummus

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Ingredients (serves 2):

Harissa Honey Carrots Recipe:

• 4 carrots

• 1 Tbs harissa

• 1 tsp honey

• 2 Tbs EVOO

Pistachio Dukkah Recipe:

• 20g hulled pistachios

• 1 tsp dried oregano

• 2 tsp sesame seeds

• 1 tsp ras-el-hanout spice mix

• 1 tsp sumac

• 2 pinches of sea salt

• 1 tub of reduced fat hummus

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Method for this carrot recipe:

1. Preheat the oven at 200°C.

2. Cut the carrots in quarters lengthways and half them if very long.

3. Mix the harissa and honey in a bowl.

4. Coat the carrot quarters in the harissa mix then place on a baking sheet and roast in the oven for 30 minutes or until caramelised.

5. In the meantime, prepare the dukkah by chopping the pistachios roughly and mixing with the other ingredients.

6. Remove the carrots from the oven, drizzle 1 Tbs of EVOO on top of them and toss them to coat in the oil, then sprinkle over half of the dukkah mix and toss them again.

7. Spread the hummus on a serving dish, top with the carrots and finish off by sprinkling the remaining dukkah over the dish and drizzling with an extra Tbs of EVOO.

8. Enjoy and bon appétit!

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How to make my harissa honey carrots:

How to make the best hummus:

A mezze spread featuring the honey harissa carrots