Honeyed harissa carrots with dukkah and yoghurt tahina

A gorgeous, sweet side dish that's perfect for your Rosh Hashanah meal

  • place PRE 10 minutes
  • place COOK 45 minutes
  • place SERVES 8 - 10
  • printicon

Roasting sweet carrots in spicy rose harissa, sticky honey and warming spice blend, Ras El Hanout, elevates them into a stunning side dish — especially topped with crunchy dukkah. Yoghurt tahina sauce finishes it nicely. Use non-dairy yoghurt if pairing with a meaty main.

Instagram: @victoriaprever


  • Heat your oven to 180°C fan and line a large oven tray with baking parchment.
  • Mix the oil, honey, Cook With M&S Rose Harissa and Cook WIth M&S Ras el Hanout in a bowl large enough to contain all the carrots.
  • Add the carrots to the bowl and mix to coat them in the sauce.
  • Line an oven tray large enough to hold them in a single layer and roast for approximately 45 mins — until the carrots are soft and slightly caramelised.
  • While the carrots are cooking, combine the yoghurt and tahina, stirring until smooth. Season to taste – add more raw tahina if you wish.
  • On a large serving platter, spread the yoghurt tahina sauce thinly enough to hold all the roasted carrots. Place the carrots on top and sprinkle with the Cook with M&S Dukkah, parsley and almonds, if required.

30ml olive oil

3 tbsp runny honey

1 tbsp Cook With M&S Rose Harissa

1 tsp Cook With M&S Ras El Hanout

1 kg thin carrots, peeled (carrots with the tops on look good)

For the yoghurt tahina sauce:

250ml Greek yoghurt

75g raw tahina

To serve:

2 tbsp Cook With M&S Dukkah

A handful of roughly chopped flat leaf parsley

A handful of toasted chopped almonds (optional)

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive