Roasted Harissa Carrots

Name: Roasted Harissa Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 1/4 cup sliced almonds (toasted); Fresh parsley; Lemon wedges

ByRuth Grindeland November 13, 2024November 13, 2024 November 13, 2024

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Harissa carrots are an easy five-ingredient 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 change it to your preference!

Roasted harissa carrots garnished with parsley and almonds.

Harissa-roasted carrots blend North African spice with a hint of Mediterranean warmth. It is the perfect combination of flavors and textures. Imagine sweet, tender carrots coated with spicy harissa paste and sweet maple syrup. Each bite starts sweet and ends spicy. You can use a milder harissa paste, less, or a harissa paste substitute.

To amp up the flavor, I added toasted almonds, a rough chop of fresh parsley, and a slight sprinkle of lemon. The combination adds texture and freshness. You don’t have to add these garnishes, but they take roasted harissa carrots to the next level!

I am such a fan of this flavor and garnish combination that I have swapped carrots for roasted purple cauliflower and dipped sweet potato fries in the spicy harissa maple syrup sauce!

Harissa carrots on a plate garnished with almonds and parsley.

Roasted Harissa Carrots

At a Glance

EASE: Very Easy
CUISINE: Mediterranean
COURSE: Vegetable Side Dish
TIME: 40 Minutes
DIET: Vegan, dairy-free and gluten-free

Why You Will Love This Recipe

Roasted harissa carrots are a next-to-effortless side dish
Harissa gives carrots a spicy kick, and the maple syrup balances the heat. It’s the perfect balance.
This recipe works for a weeknight dinner or festive holiday occasion
The harissa glaze can be used with other vegetable recipes.

Ingredient Notes

Carrots

I use the long tri-colored carrots. I love the dramatic look of them. However, you can use any carrot with this recipe, right down to baby carrots. The real key is to use carrots that are close in size. This will allow for even roasting.

Harissa Paste

I use Mina harissa paste. It is easy to find at Target, Whole Foods, and Sprouts. You can also purchase it online. It comes in two spice levels: mild and hot. I use the mild so that the other flavors shine through. What level you get is a personal choice.

Harisa also comes in a powder form now. I do not recommend using that with this recipe. I do have five Harissa alternatives if you need suggestions.

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.

Tip: If cutting the carrots, cut them into a similar size for even roasting.

Step One: Prep

Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. to 425°F (215°C).
Trim the end off and peel the carrots. You can either leave the carrots whole or cut them into sticks. Keep the sticks thick and about 3-4 inches long.

Pre-baked harissa carrots on a baking sheet.

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.

Ingredients to make harissa glaze in a bowl ready to be mixed.

Step Three: Coat the Carrots

Place the carrot sticks on the prepared baking sheet. Drizzle the glaze over the carrots. Work the glaze so that it is spread evenly among the carrots. You can use utensils or your hands (I use my hands). Spread them out in a single layer on the prepared baking sheet.

Carrots that have been glazed on a baking sheet ready to go into the oven.

Step Four: Roast the carrots

Roast the carrots in the preheated oven for 25-30 minutes. Flip them halfway through until they are tender and slightly caramelized.

Baked harissa carrots on a baking sheet.

Step Five: Toast the Almonds

While the carrots are roasting, heat a dry skillet over medium heat. Add the sliced almonds and toast them for 2-3 minutes until golden brown. You will want to stir them frequently so they do not burn.

Slivered almonds toasting in a dry small skillet.

Step Six: Assemble and Serve

Once the carrots are roasted, remove them from the oven. Let them slightly cool. Sprinkle the toasted almonds over the top and garnish with freshly chopped parsley and lemon wedges on the side.

More Mediterranean Side Dishes

Frequently Asked Questions

Harissa is made by grinding chiles, garlic, olive oil, cumin, coriander, caraway seeds, lemon juice, salt, and paprika into a paste. The result is a thick, flavorful mixture with a texture similar to ketchup.

Rose harissa follows the same basic recipe but includes ground rose petals mixed with the chiles, adding a subtle floralness.

Harissa adds flavor to just about everything. You mix it with couscous, rice, or pasta. You can also top seafood and chicken with it before baking, similar to how you might use BBQ sauce.

Harissa is often paired with cumin, paprika, and even cinnamon. Personally, I love harissa as is. The flavor is perfect, so why mess with perfection?

These carrots taste best right out of the oven. If you have leftovers, let the carrots cool to room temperature. Store in an air-tight container for up to three days. I do not recommend freezing this recipe.

If you tried this Harissa Carrot recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.