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 chose 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
- Peel and cut 2 lbs of carrots into 1″ pieces, I like to slice mine on a diagonal
- Toss the carrots in a bowl with the harissa marinade made with olive oil, harissa, maple syrup, lemon zest and a few spices
- Once they’re evenly coated, transfer them to a baking sheet pan and bake on 400 F for about 45-50 minutes
- 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
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
ICan thus be a make ahead dish or served immediately
They can definitely be made ahead, and even served at room temp! I would add the garnishes right before serving.
How many does this serve?
About 4-6!
Hi Gal!
Can I confirm if the harrisa used in the recipe is the paste and not just the spice?
Looking forward to making the dish x
Hey Rachel, apologies for not getting back to you sooner. I used harissa paste (sauce) for this recipe!