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This harissa carrots recipe is the no-fuss, flavor-packed side you didn't know your mezze night (and heck, even your unconventional Thanksgiving spread) didn't know it was missing. Toss 'em in smoky-sweet harissa, roast 'til they're golden, and plate it with a herby yogurt swirl and the crunch of pistachios and fresh herbs. Simple, impressive looking, and so stupidly-easy that you'll want to make these every damn week.
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These harissa carrots are as at home in a vegan shawarma wrap as they are beside hasselback potatoes and mushroom gravy at your holiday dinners. The harissa, maple syrup, and olive oil combo gets all sticky and caramelized, clinging to the carrots for that perfect balance of crispy edges and buttery insides.
Give these harissa carrots a try and watch them steal the show at your next meal. It's the perfect side dish that'll get you hooked in no time!
Quick, simple and I really liked it! I roasted the pistachios ahead of time. Nice crunch! Will try with other veg.
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🥰Why you'll adore this harissa carrots recipe
✊ Vegan AF & GF: Like all of my vegan Middle Eastern recipes, this one's totally has no animal products, no honey, and no friggin' cholesterol in sight.
🥕 Caramelized Ends, Tender Centers: Roasting these carrots teases out their sweetness and gives you the best balance of golden edges, and soft middle, zero sucky mush factor.
🛒 No Grocery Safari: Everything here's easy to find and easier to throw together. Some of 'em might be your pantry staples. No spice market expedition required.
✅ Tested and Approved Worldwide: All the vegan recipes on my website have been made on camp stoves, in apartment ovens, and tiny studio kitchens across the globe by a team of hundreds of recipe testers. They held up, got notes, got even better, and now people love them dearly!
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🥕Harissa carrots ingredients
Harissa
These carrots are all about that smoky-sweet harissa magic, and for a killer kick, check out my harissa recipe and dollop it on generously. Got some leftover? It's also soup-er good (ugh 🙄) in Lebanese lentil soup. If you are a fire freak, swap in shatta sauce for a serious fermented chili boost.
Carrots
Thin carrots roast best and give the right balance between tender and crisp. Multicolored ones are super nice and pretty to use in this recipe (especially the purple ones), but regular orange is totally fine.
I recommend peeling them for a prettier result, but if you leave the skins on and just scrub them, they are even more nutritious that way.
Yogurt
I'm all about Kite Hill's unsweetened almond milk yogurt-it's thick, tangy, tastes like real dairy-based yogurt, and really balances out the heat. If you're looking for a cheaper option, Trader Joe's cashew yogurt works well too. Vegan labneh is also great as a base for these carrots.
Apricots
I really love California-style apricots because they are more tart than sweet and have a flatter, nicer texture. If you can't find them, no worries-sulphured or unsulphured Turkish apricots work just fine in the recipe too.
Pistachios
Pistachios aren't just for making vegan baklava. They add a crunchy, pop of color. If you've got a nut allergy, swap in pine nuts (technically they're seeds), but they'll still give you a yummy crunch.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Harissa Roasted carrots and Brussels sprouts
If you're a fan of my maple balsamic roasted carrots and Brussels sprouts, try swapping in a spoonful of harissa paste in place of the balsamic vinegar. This is a killer addition to any vegan Christmas or New Year's menu.
Harissa Carrot Salad
When making my Morrocan carrot salad, or morkovcha rceipe, toss in a little harissa to take it up a notch with some smoky heat. It's killer on its own, but throw it on top of taboule or Moroccan lentils for a silly-bangin' salad.
Maple Roasted Carrots
I mean, you probably don't hate spice, which is why you are looking at this recipe in the first place. But if your kids, or guests aren't down with that program, you can hit them with this maple roasted carrot recipe instead, and they will like you a lot.
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📖How to make harissa carrots
Nail this delicious carrot recipe on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Whisk You Were Here:
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Whisk the harissa, maple syrup, and olive oil together in a small bowl.
Step Two
Glaze Anatomy:
Place the peeled carrots in a bowl and pour the harissa mixture over them. Toss until evenly coated.
Step Three
Get Your Sheet Together:
Transfer the carrots to the prepared baking sheet in a single layer. Scrape all remaining glaze from the bowl onto the carrots.
Step Four
Roast Busters:
Roast for 30-35 minutes, flipping once halfway through, until the carrots are browned and tender.
Step Five
Saltered States:
Remove from the oven and let the carrots cool slightly. Sprinkle with coarse salt.
✅ Salting the carrots after roasting instead of before prevents them from drying out and shriveling as much.
Step Six
Swirl with the Dragon Tattoo:
Spread the yogurt onto a serving platter and swirl in the harissa. Arrange the carrots on top.
Step Seven
Finally, You Put My Love On Top:
Top with apricots, pistachios, olive oil, cracked pepper, lemon zest, parsley, and cilantro.
💡Serving Ideas
These harissa carrots are a bangin' sidekick to some of my favorite Middle Eastern dishes. Add some mutabal (smoky eggplant dip) for creamy richness, or serve with soft, fluffy bolani (Afghani bread).
For a full meal, go all in with vegan kofta or a bowl of Turkish lentil soup, and don't forget to mop up every last bit with some warm kuboos (Arabic pita bread). You can also toss them in with a side of acılı ezme (or autumnal cranberry ezme).
👉Top tips
- Flip It to Win It: Halfway through roasting, give those carrots a flip. This helps them get that golden, caramelized color all around, rather than just on the bottom.
- Watch the Size: This recipe calls for THIN carrots, so if you have bigger, or even medium-sized carrots, you will want to quarter them lengthwise so that they aren't still stiff internally once roasted.
- Finishing Touches Matter: Salting veggies before roasting? Big no-no. Always salt after roasting-otherwise, the salt will draw out moisture, leaving your carrots shriveled and dried out. Finish with coarse salt to enhance those deep flavors and add a little crunch that takes these carrots to the next level.
🤷♀️ Recipe FAQs
You don't have to if they're organic and thin. Just scrub them well, and you're good to go. I think they look a bit prettier when peeled, but the sacrifice is that you get rid of a small amount of vitamin B12 that exists in the skin layer of the carrot from symbiotic microorganisms that attach to the root from the soil.
❄️ Refrigerating:
Allow the carrots to cool completely before storing them in an airtight container. They will stay fresh in the fridge for up to 5 days.
🔥 Stovetop Reheating:
Place the carrots in a skillet over medium heat and cook for 5-7 minutes, stirring occasionally, until heated through. You can add a splash of water or olive oil if they need moisture.
⚡️ Microwave Reheating:
Transfer your portion to a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through. If needed, add a bit of olive oil to bring them back to life.
Nope, don't freeze these beauties! They'll lose that perfect crispy edge and caramelized goodness, turning into a mushy, sad version of their former glory. Think of it like putting your favorite crispy fries in the freezer, just don't do it. These carrots are best enjoyed fresh and hot, so save the freezer space for something else.
✌️You'll love these vegan Middle Eastern recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Harissa Carrots
Equipment
Ingredients
- 4 teaspoons harissa
- 4 teaspoons maple syrup
- 2 teaspoons extra virgin olive oil
- 10 thin orange carrots or multicolored carrots, peeled
- ½ teaspoon coarse sea salt or to taste
Optional for Serving:
- ½ cup unsweetened plant based yogurt
- 2 teaspoons harissa
- ⅓ cup california apricots
- ¼ cup roasted pistachios crushed
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon coarsely cracked peppercorns
- Lemon zest
- Parsley leaves
Instructions
- Preheat the oven to 400°F (205°C). Prepare a baking sheet by lining it with parchment paper. In a small bowl, whisk together the harissa, maple syrup, and olive oil.
- Toss the peeled carrots in a bowl and drizzle them with the harissa marinade.
- Spread the carrots onto the prepared baking sheet, making where to include all of the harissa marinade from the bowl.
- Roast for 30-35 minutes, flipping once halfway through, until the carrots are tender and slightly caramelized at the edges.
- While the cool, season to taste with coarse salt.
- To serve, spoon the plant-based yogurt onto a serving platter and swirl in the harissa.
- Arrange the roasted carrots on top of the yogurt and harissa.
- Scatter with apricots and crushed pistachios. Drizzle with olive oil and garnish with coarsely cracked peppercorns, lemon zest, and parsley leavesbefore serving.
Notes
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Lou Leet says
Quick, simple and I really liked it! I roasted the pistachios ahead of time. Nice crunch! Will try with other veg.
Maggie says
Loved both the harissa recipe and this harissa carrots recipe. The pistachios and yogurt really brought the dish together!
Reshyll says
Tastes so fresh and so good!! I'd 100% make this again when I have extra carrots.