Roasted Harissa Carrots
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Roasted harissa carrots are an easy five-ingredient vegan vegetable side dish. Each bite starts sweet and ends with a kick from the harissa! But don’t worry about the spice. It is easy to adjust to your preference!
Roasted harissa carrots combine the spice of harissa and the sweetness of carrots. The creates an unforgettable flavo that is perfect for a vegetable side dish any day of the week!
You can make this easy harissa glazed carrots recipe with homemade Moroccan harissa paste or you can use store-bought harissa. If you buy harissa, know that it comes in different varities and spice level. For more information, check out my harissa guide. I have included the most popular varities, where to buy it. You will probably have extra, and I have a page filled with harissa recipes.
Prep Time
10 Minutes
Total Time
40 Minutes
Servings
4 sides
Diet
Vegan, GF
Why You Will Love This Recipe
- Almost effortless side dish.
- This recipe works for a weeknight dinner or holiday table.
- Naturally gluten-free, vegan and nut-free (the nuts are optional).
Harissa Carrot Ingredient Notes
Carrots
I use the long tri-colored carrots. I love the dramatic look of them. However, you can use any sized carrot. The key is to use carrots that are similar in size even roasting.
Harissa Paste
I usally make harissa paste or if I am in a hurry I buy the Mina brand. It is easy to find at Target, Whole Foods, and Sprouts. Harissa also comes in a powder form. I do not recommend using that with this recipe.
Maple Syrup
Balances out the heat. You can use maple syrup, blue agave, or honey.
- See the recipe card for a complete list of ingredients and measurements.
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Step by Step Instructions
Step One: Prep
Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper.
Trim the end off and peel the carrots.
Tip: If cutting the carrots, cut them into similar sizes for even roasting.
Step Two: Make the Glaze
In a small bowl, whisk together the harissa paste, olive oil, blue agave (or maple syrup), and minced garlic.
Step Three: Coat the Carrots
Place the carrots on the baking sheet. Drizzle the glaze evenly over the carrots. Spread the carrots in a single layer.
Step Four: Roast the carrots
Place the carrots in the middle of the rack and roast for 25-30 minutes. Flip them halfway through. They are ready when you can easily pierce them with a fork.
Step Five: Toast the Almonds
While the carrots are roasting, heat a dry skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, until golden brown. You will want to stir them frequently so they do not burn.
Step Six: Assemble and Serve
Once the carrots are roasted, remove them from the oven. Let them cool slightly. Sprinkle the toasted almonds over the top and garnish with freshly chopped parsley and lemon wedges.
Alternative Cooking Method: Air Fryer
Instead of oven-roasting, cook the carrots in the air fryer at 400F for 15-20 minutes. Remember to shake the basket halfway through the cooking time.
More Mediterranean Side Dishes
Frequently Asked Questions
Rate this harissa carrots recipe and let me know how it went in the comments below.
Roasted Harissa Carrots
Equipment
- 1 vegetable Peeler
- 1 small mixing bowl
Ingredients
- 8 medium carrots (one pound or 2 cups chopped) peeled and cut into thick sticks
- 2 tablespoons harissa paste adjust to taste
- 1 tablespoon olive oil
- 2 teaspoons blue agave, maple syrup or honey
- 2 cloves garlic minced
- Optional Garnishes
- ¼ cup sliced almonds toasted (optional)
- Fresh parsley
- Lemon wedges
Instructions
- Prep: Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. Trim the end off and peel the carrots.Tip: If cutting the carrots, cut them into similar sizes for even roasting.
- Make the Glaze: In a small bowl, whisk together the harissa paste, olive oil, blue agave (or maple syrup), and minced garlic.
- Coat the Carrots: Place the carrots on the baking sheet. Drizzle the glaze evenly over the carrots. Spread the carrots in a single layer.
- Roast: Place the carrots in the middle of the rack and roast for 25-30 minutes. Flip them halfway through. They are ready when you can easily pierce them with a fork.
- Almonds (Optional): While the carrots are roasting, heat a dry skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, until golden brown. You will want to stir them frequently so they do not burn.
- Assemble and Serve: Once the carrots are roasted, remove them from the oven. Let them cool slightly. Sprinkle the toasted almonds over the top and garnish with freshly chopped parsley and lemon wedges.
