Roasted Harissa Carrots

Harissa carrots on a plate garnished with almonds and parsley.

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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 change it to your preference!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Mediterranean, North African

Diet: Gluten Free, Vegan, Vegetarian

Servings: Side Dishes

Calories: 133kcal

Author: 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.

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