Harissa Roasted Carrots

Spicy harissa roasted carrots are a flavorful side dish to serve during the week or at your next dinner gathering! They’re sweet and savory, and a delicious way to eat more veggies.

Harissa Roasted Carrots

These spicy carrots are a delicious, flavor-packed side dish to serve for dinner. The rainbow carrots are tossed in a homemade harissa marinade and baked until they’re crispy and tender.

I love to top them with fresh herbs like parsley and dill, crumbled feta cheese and sliced almonds for a little crunch. They come together so easily and are such a crowd pleaser!

You guys probably know this by now but harissa is one of my pantry staples. It’s a Tunisian hot chili pepper paste and comes in a mild or spicy variety depending on where you shop. It adds the perfect heat to recipes and makes for the best marinade base.

If you’re looking for more recipes to make with harissa, try my harissa lentil burgers or my halloumi kale salad with harissa dressing.

What you’ll need to make harissa carrots

Simple recipes call for simple ingredients. Here’s what you’ll need:

• 2 lbs of carrots. I choice rainbow carrots for a pop of color
• Harissa marinade: made with olive oil, harissa, maple syrup, lemon zest, and a few simple spices like salt, pepper, cumin, paprika and cinnamon
• Fresh herbs like dill and parsley
• Flavorful toppings like crumbled feta cheese and sliced almonds

How to make harissa roasted carrots

1. Peel and cut 2 lbs of carrots into 1″ pieces, I like to slice mine on a diagonal
2. Toss the carrots in a bowl with the harissa marinade made with olive oil, harissa, maple syrup, lemon zest and a few spices
3. Once they’re evenly coated, transfer them to a baking sheet pan and bake on 400 F for about 45-50 minutes
4. Transfer them to a serving tray and garnish with fresh herbs, feta cheese and the remaining marinade

Serve these with a big salmon fillet, grilled chicken, lentil salad, or you favorite main dish!

This recipe is easily one of my top side dishes to date. I can’t wait for you all to try it!

What to serve with harissa roasted carrots:

Honey Mustard Breaded Salmon

Lentil Salad with Lemon Vinaigrette

One-Pan Creamy Coconut Orzo and Salmon

Harissa Roasted Carrots

0 from 0 votes

Course: Sides

Servings

4-6

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

Ingredients

• 2 lbs carrots, I used rainbow carrots

• Harissa Marinade

• 3 tbsp olive oil

• 1 1/2 tbsp harissa

• 1 1/2 tbsp maple syrup or honey

• 1 tsp lemon zest

• 1 tsp cumin

• 1 tsp paprika

• 3/4 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp cinnamon

• Top with

• 1/4 cup sliced almonds (optional)

• Fresh parsley

• Fresh dill

• Crumbled feta cheese

Directions

• Preheat the oven to 400 F.
• Peel and wash the carrots, slice them on a diagonal then add them to a large bowl.
• In a small bowl or jar, add in the harissa marinade ingredients and whisk together. Pour the marinade over the carrots, reserving about 2 tbsp to garnish over the cooked carrots.
• Toss the carrots to evenly coat them in the marinade then transfer them to a large baking sheet.
• Bake the carrots for about 40-50 minutes, flipping them after 30 minutes.
• Once they’re ready, plate them onto your serving plate and spoon the remaining marinade over the top. Garnish with fresh dill, parsley, crumbled feta cheese and sliced almonds

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!