A delicious way to elevate your next Sunday roast carrots

I love these honey-roasted carrots with harissa and sumac chickpeas.

And I can guarantee you will too.

  • SERVES: 4
  • PREP TIME: 5 mins
  • COOK TIME: 30 –  40 mins
  • DIFFICULTY: easy
  • IDEAL FOR: side dish, Sunday roast carrots

Honey-roasted carrots with harissa and sumac chickpeas

Perfectly sweet, honey-roasted carrots with crispy, creamy chickpeas.

And a lovely little hit of sumac that balances the sweetness with its tangy, citrus flavours.


  • 8 carrots, cut in half lengthways
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1 x 700g jar large chickpeas (or 2 x 400g tins), drained
  • 2 tsp rose harissa
  • 1 pinch of sumac


  1. Place carrots on a baking tray with the honey, 2 tbsp of oil + a large pinch of salt.
  2. Mix well and roast at 200℃ for 30 mins.
  3. Drain and rinse your chickpeas then pat them dry with a tea towel.
  4. Mix with 1 tbsp oil, the harissa, a pinch of sumac, and a pinch of salt.
  5. Remove your carrots from the oven, flip them over and push to the side to make room for the chickpeas.
  6. Spread out your chickpeas to give them room to crisp up then pop them back into the oven for another 15 minutes or until the chickpeas are golden and a bit crispy.
  7. Serve.

Recipe inspired by: BoldBeans

Check out some more great side dish ideas, here

Honey-roasted carrots with harissa and sumac chickpeas