Harissa Carrots
These roasted harissa carrots are smoky, sticky, spicy, and perfectly caramelized—everything you want in a veggie side dish. The rich, tangy yogurt cools things down while the chewy apricots and crunchy pistachios bring texture and just the right amount of sweetness.
Servings: 10 Carrots
Calories: 77kcal
Cost: $9.50
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 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
🥕 Fliptastic Mr. Fox:
Halfway through roasting, flip those carrots. This ensures even caramelization, giving you that perfect golden color on all sides.
🔪 Knife to Meet You:
This recipe calls for thin carrots. If yours are medium or large, quarter them lengthwise so they roast through and don’t stay stiff in the middle.
🧂 Salt Bae Watch:
Never salt carrots before roasting—it draws out moisture and leaves them shriveled. Always season after, using coarse salt for bold flavor and crunch.
Nutrition
Calories: 77kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 200mg | Potassium: 259mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10324IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 0.4mg