Roasted Harissa Carrots
Harissa carrots are an easy, five-ingredient side dish that takes 10 minutes to prep. Each bite starts sweet and halts with a kick of spice from the harissa! But don't worry about the spice, you can easily modify it to your preference!
Servings: 4 people
Calories: 133kcal
Equipment
- parchement paper
- 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
- Fresh parsley
- Lemon wedges
Instructions
- 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.
- 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 carrot sticks on the prepared baking sheet. Drizzle the glaze over them, working it into an evenly distributed layer. You can use utensils or your hands (I use my hands).
- Roast: Roast the carrots in the preheated oven for 25-30 minutes. Flip them halfway through until they are tender and slightly caramelized.
- 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.
- 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.
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 air-tight 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 brands of harissa paste 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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Thank you for trying my recipe, and I hope you enjoy it. Ruth