Roasted Honey Harissa Carrots with Hummus

This simple, flavour-packed recipe turns whole carrots into a crowd-pleasing dish. Roasted until tender and caramelised, the honey and harissa glaze adds warmth and spice. Perfect as a light lunch, side, or part of a mezze spread.

Gan Hoffi Bwyd, Casáu Gwastraff

Yn gweini 4

Amser Paratoi/Coginio: 40 mins

Honey Harissa Roasted Carrots and Hummus

Cynhwysion

800g whole carrots, scrubbed

1–2 tbsp olive oil

1 tbsp harissa paste (mild or hot)

If you don't have harissa at home, replace with 2 tsp of paprika

1 tbsp runny honey

½ tsp ground cumin (optional)

Salt & black pepper

1 large tub of good quality hummus

Optional

Finish with fresh herbs like parsley, coriander, or mint. Other toppings from the cupboard or fridge could include toasted pine nuts, sesame seeds, pumpkin seeds, crispy onions or crumbled feta.

Dognau delfrydol

Defnyddiwch ein cyfrifydd dognau - dyma ffordd syml a chyflym o wirio faint o'r bwyd hwn i'w weini fesul pryd bwyd.

Defnyddiwch y cyfrifydd dognau

Rysáit

Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
Scrub the carrots - no need to peel. Place them in a large bowl, adding olive oil, harissa paste, honey, cumin (if using), and a generous pinch of salt and black pepper. Toss well so each carrot is evenly coated.
Spread the carrots out on the prepared tray so they don’t overlap. Roast for 30–40 minutes, turning once halfway, until tender when pierced with a fork and caramelised at the edges. Larger carrots may take a few extra minutes.
Spoon the hummus onto a serving platter. Arrange the roasted whole carrots on top. Add any optional toppings, fresh herbs and season with salt and pepper.