Turn the oven on, air circulation to 210°C, rack set in the middle.
Start by making the topping of our carrots. Take a glass bowl and add the harissa, butter, honey, cumin, half the salt and oil. Mix well and then add the carrots making sure that they are well coated.
In the meantime, take on oven proof dish lined with parchment paper and place the carrots. Then top them up with any remaining of the topping.
Place in the preheated oven and cook for about 15’ and until a bit charred but of course also for the carrots to soften a bit. Remove from the oven and allow to cool for 10’.
Place in a flat dish while topping up with the pomegranate seeds, the lemon juice, the black pepper, the remaining salt and the chopped coriander. Serve with your grilled meat at your preference.