Sweet, tender carrots roasted until golden and caramelized, then topped with the nutty crunch of dukkah, bursts of pomegranate seeds, and a drizzle of honey—this dish offers a stunning balance of flavor and texture. With earthy warmth and bright pops of freshness, it’s an eye-catching side dish worthy of any dinner table, from everyday meals to festive occasions.

Why You’ll Love This Recipe

This roasted carrot recipe is an effortless way to turn a humble vegetable into a show-stopping dish. The natural sweetness of the carrots is enhanced by roasting and honey, while dukkah adds a savory crunch and aromatic complexity. Pomegranate seeds provide a juicy contrast, and fresh thyme introduces a subtle herbal note. It’s elegant, flavorful, and delightfully textural—all with minimal preparation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lbs baby carrots, peeled
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• 1/4 cup pomegranate seeds
• 2 tablespoons dukkah spice blend
• 1 tablespoon fresh thyme leaves

directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the peeled carrots with olive oil, honey, salt, and pepper.
3. Spread the carrots in a single layer on the prepared baking sheet.
4. Roast for 30–35 minutes, flipping halfway through, until the carrots are tender and golden brown.
5. Transfer the roasted carrots to a serving platter.
6. Sprinkle with dukkah, pomegranate seeds, and fresh thyme.
7. Drizzle with an extra touch of honey or olive oil, if desired, and serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Spice it up: Add a pinch of cayenne or smoked paprika for a subtle kick.
• Citrus twist: Add a splash of orange or lemon juice before serving for added brightness.
• Dukkah substitute: Use toasted nuts and sesame seeds with ground cumin and coriander if dukkah is unavailable.
• Add cheese: Crumble a bit of goat cheese or feta over the top for richness.
• Use rainbow carrots: For an extra colorful presentation, use heirloom or rainbow carrots.

storage/reheating

Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 350°F (175°C) oven for about 10–12 minutes until heated through. Reapply a small drizzle of honey or olive oil after reheating to refresh the dish. Avoid microwaving, as it may soften the texture too much and compromise the crisp finish.

FAQs

What is dukkah?

Dukkah is a Middle Eastern spice blend made from toasted nuts, seeds, and spices. It adds a crunchy, aromatic topping to vegetables, meats, and breads.

Can I use regular carrots instead of baby carrots?

Yes, just cut them into similar-sized sticks or chunks to ensure even roasting.

Is this dish served hot or cold?

It is best served warm, but it can also be enjoyed at room temperature.

Can I prepare this in advance?

You can roast the carrots in advance and warm them before serving. Add the dukkah and pomegranate just before serving for the best texture.

What kind of honey works best?

A mild, floral honey such as wildflower or clover complements the natural sweetness of the carrots without overwhelming the other flavors.

How do I make homemade dukkah?

Toast chopped nuts (like hazelnuts or almonds), sesame seeds, coriander, cumin, and a pinch of salt. Grind coarsely and store in an airtight jar.

Can I make this vegan?

Yes, this dish is naturally vegan as long as the honey used is suitable for your dietary needs, or you may substitute it with maple syrup or agave nectar.

What pairs well with this dish?

It pairs beautifully with roasted meats, grilled fish, or as part of a vegetarian mezze platter.

Can I use frozen carrots?

Fresh carrots are preferred for roasting, but if using frozen, thaw and pat them dry thoroughly before roasting to avoid sogginess.

How can I add more texture?

Try adding toasted pumpkin seeds or chopped pistachios in addition to or in place of dukkah.

Conclusion

Roasted Carrots with Dukkah, Pomegranate & Honey is a vibrant, flavorful side dish that elevates simple ingredients into something truly special. Whether you’re preparing a weeknight dinner or hosting a festive meal, this recipe adds color, texture, and taste to your table with ease. Its balance of sweetness, spice, and crunch is sure to make it a favorite in your seasonal repertoire.

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