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Roasted Harissa Carrots

ByRuth Grindeland Updated:
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Prep Time 10 minutes
Total Time 40 minutes
Servings 4 Side Dishes
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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!

Vegan harissa carrots with parsley and toasted almonds.

Roasted harissa carrots combine the spice of harissa and the sweetness of carrots. They create an unforgettable flavor, 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 store-bought harissa. If you buy harissa, know that it comes in different varieties and spice levels. For more information, check out my harissa guide. I have included the most popular varieties and where to buy them.

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 Ingredients

Carrots

I use the long tri-colored carrots. I love their dramatic look. However, you can use carrots of any size. The key is to use carrots of similar size, even when roasting.

Harissa Paste

I usually 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 ends off and peel the carrots.

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

Pre-baked harissa carrots on a baking sheet.

Step Two: Make the Glaze

In a small bowl, whisk together the harissa paste, olive oil, blue agave (or maple syrup), and minced garlic.

Harissa glaze in a bowl before being mixed together.

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.

Rainbow glazed carrots on a baking sheet before being put into the oven.

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.

Vegan harissa carrots that have been oven-roasted 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 for 2-3 minutes, until golden brown. Stir frequently so they don’t 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 cool slightly. Sprinkle the toasted almonds over the top and garnish with freshly chopped parsley and lemon wedges.

Harissa carrots on a plate garnished with almonds and parsley.

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.

More Mediterranean Side Dishes

Harissa carrots on a plate garnished with almonds and parsley.

Frequently Asked Questions

Harissa can be spicy. There are two ways you can balance this. First, if you buy the Mina brand, they offer mild and spicy versions. Next, you can adjust the spice level by using less or adding more harissa paste to this recipe.

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 ketchup-like texture.

Rose harissa follows the same basic recipe but adds ground rose petals to the chiles for a subtle floral note.

Yes, you can use baby carrots or any other variety. I recommend keeping all carrots a similar size for even roasting.

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

How Did It Go?

I hope you loved these roasted harissa carrots as much as I do! Before you go, please leave a rating and a comment to let me know how it went.

Harissa carrots on a plate garnished with almonds and parsley.

Roasted Harissa Carrots

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 change it to your preference!
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Course: Side Dish
Cuisine: Mediterranean, North African
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Side Dishes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ruth Grindeland

Equipment

  • 1 baking sheet
  • 1 vegetable Peeler
  • 1 small mixing bowl
  • 1 sheet of parchment paper

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 ends 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. Stir 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 on top and garnish with freshly chopped parsley and lemon wedges.

Notes

Storage: This recipe tastes best right out of the oven. If you have leftovers, let the carrots cool to room temperature. Store in an airtight container for up to three days. I do not recommend freezing this recipe.
Spice/Heat: Add more or less harissa, depending on your spice preference. Some harissa paste brands offer different spice levels, similar to salsa. For my recipe and measurements, I used Mild Mina Harissa Sauce. You can also make harissa sauce using the recipe at the end of my five best harissa substitutes.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 185mg | Potassium: 474mg | Fiber: 4g | Sugar: 9g | Vitamin A: 20433IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 1mg

More Recipes You Will Enjoy

More Harissa Posts…

  • Try my harissa and tahini cauliflower True Foods copycat recipe. The roasted cauliflower is topped with chopped pistachios, mint, and dill, giving each bite a fresh taste. On the side is a harissa tahini sauce combining the best Mediterranean flavors!
  • If you’re not too sure about Harissa, I understand. I have a blog post with the five best Harissa alternatives. You can still make this recipe or the one above with a slightly different flavor.

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