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Roasted Carrots with Dukkah, Pomegranate & Honey

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Sweet roasted carrots caramelized to perfection, finished with a drizzle of honey, crunchy dukkah spice blend, juicy pomegranate arils, and fresh thyme—this vibrant and flavorful dish brings elegance and texture to your table.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • For a vegan version, ensure honey is replaced with maple syrup.
  • Dukkah can be store-bought or homemade using nuts and spices.
  • This dish pairs well with grilled meats or grain salads.

Nutrition

Keywords: roasted carrots, dukkah spice, pomegranate, honey carrots, vegan side dish

Find it online: https://epicrecipebox.com/roasted-carrots-with-dukkah-pomegranate-honey/