Giving credit where credit is due, I saw this recipe over at Eats Well with Others, and made it that same evening. I did not have pomegranate seeds at the time, so I used diced mango as a sweet component. We loved it so much I made it again a few days later, this time pomegranate seeds were involved, and I can tell they are a must here. Because I used rainbow carrots, there was not that much contrast of color, but their tiny bursts of sharpness and fresh flavor contribute a lot to the sweetness of the carrots. This will certainly be a regular appearance in our meals, at least for as long as I can get my hands on the amazing ingredient that is rose harissa. Thank you, Joanne!

(inspired by Eats Well with Others)

1 pound carrots of several colors
2 tbsp olive oil
2 tbsp rose harissa
1 tbsp pomegranate molasses
1 tsp cumin seeds
1 tsp salt
lemon juice to taste
½ cup pomegranate seeds
fresh cilantro to decorate (optional)

Heat oven to 450F.
Peel the carrots and cut into batons. In a large bowl, mix together the olive oil, harissa, cumin, pomegranate molasses, and salt.  Add the carrots to the bowl and toss well to combine. Spread on a parchment-lined baking sheet and roast for 20 minutes, or until starting to caramelize and become tender.

Remove from the oven, add some lemon juice and  sprinkle with pomegranate seeds. Decorate with cilantro leaves, if so desired.


to print the recipe, click here

Comments: I am absolutely in love with this dish. I had to wait a long time to get rose harissa, since it was shipped all the way from England, so I get very protective of my bottle and always wonder if I should really use it in this or that preparation. Well, this one is definitely worth getting that couple of tablespoons from My Precioussssss.  My love for this sauce should be quite clear from the composite photo above… It is not really hot, it’s intense and complex, with a very subtle floral component from the rose. The more I use it, the more I love it. Which means soon it might be time to cave and place another order for it. Either that or emigrate to UK.

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  1. Just exited to talk to Mr Google – I live in a semi-rural location near Sydney with three small villages including some seven supermarkets present . . . ordinary stuff. Each of the two duopolies in the area can provide seven different forms of rose harissa . . . and I can buy on line overnight at about seven-eight spice merchants from Sydney or Melbourne . . . already have and shall make this and it looks appetizing to the max . . . biu cannot quite comprehends the situation north . ., . 🙂 !

    Liked by 1 person

  2. I think I’m in love with this dish too! So gorgeous and the ingredients sound delish. I find cumin seeds are underutilized compared to ground cumin which is a shame because the seeds really pop in a recipe like this – just love their flavor. Must try this recipe; my mouth is watering.


  3. A little late on this post but…my Rose Harissa just arrived from England. You’ve tempted me again to stretch my vegan perspective. I actually researched uses for this pricey condiment fell down another ‘rabbit hole’ of information. For you and your readers I would suggest this website for a recipe to make your own Rose Harissa and ideas for its use. https://kelliesfoodtoglow.com/2012/11/27/tunisian-chickpea-and-vegetable-tagine/ Really excited to dig into this!

    Liked by 1 person

    • oh, thank you so much! you know I just made this recipe again last night and added asparagus… OMG! I should have taken photos, but I knew I would not blog about it again… still.. very nice. my bottle is half full now. Or half empty, depending on how you approach reality. I will dig into the article you sent…


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