Whole 30 Pomegranate-Mint Carrot Harissa Dip
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Learn more →Ingredients
6 servings
For the dip
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 3 tbsp extra virgin olive oil, divided
- 3 garlic cloves, unpeeled
- 2 tbsp harissa paste
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp salt
For serving
- ¼ cup pomegranate arils
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp extra virgin olive oil
- 1 tbsp pomegranate molasses (optional)
Can be omittedpomegranate molasses
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the carrot pieces with 2 tbsp of the olive oil and the salt, then spread in a single layer on the prepared baking sheet. Nestle the unpeeled garlic cloves among the carrots.
- 2
Roast for 25–30 minutes, turning the carrots once halfway through, until the carrots are tender and caramelized at the edges and a fork slides through without resistance.
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