These harissa roasted carrots are an easy and flavour-packed side dish. The sweet and spicy harissa marinade creates deliciously caramelised roasted carrots. They pair perfectly with a creamy dressing or a dollop of yoghurt.
Servings2
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste*
- 2 tablespoon maple syrup
- 1 tablespoon freshly squeezed lemon juice, from half a lemon
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- black pepper, to taste
- 1 pound young rainbow carrots (or baby carrots)* scrubbed, trimmed and peeled
To serve (optional):
- 2 tablespoons shelled pistachio nuts, roughly chopped
- dollop creamy dill dressing , or Greek yoghurt – use plant-based yoghurt to keep this recipe vegan
Instructions
- Preheat the oven to 425 °F (see notes).
- In a large bowl, whisk together the olive oil, harissa paste, maple syrup, lemon juice, garlic, salt and a generous grind of black pepper.
- Add the carrots and toss with the harissa marinade to coat evenly.
- Transfer the carrots to a rimmed baking sheet lined with parchment paper (or a silicone baking mat) and pour over the remaining harissa marinade. Spread the carrots evenly in a single layer.
- Cover tightly with foil (see notes) and roast for 15 minutes. Then remove the foil. Stir the carrots and spoon some of the marinade over the warm carrots. Return the uncovered carrots to the oven for another 10 to 15 minutes – or until the carrots are golden and tender. Allow the roasted carrots to cool to room temperature on the baking sheet, or serve warm.
- Transfer to a serving plate, and be sure to scrape out the delicious caramelised bits of marinade, scatter over the chopped pistachio and serve with a creamy dressing or a dollop of yoghurt.
Notes
- Peel any funny-looking patches on the carrot, but there is no need to be obsessive. Peeling too much will remove the purple hue from the rainbow carrots – if you're using them. But be sure to scrub the carrots until squeaky clean.
- I use a large conventional oven for recipe testing. Adjust the temperature for fan ovens (convection ovens). I suggest 390 °F (200 °C).
- If your carrots fit snuggly into your roasting tray, skip the foil. But if you use a half-sheet pan (or a similar size) that allows ample space between the carrots, the marinade will burn before the carrots are tender. The foil allows them to steam until almost tender, then caramelize uncovered.
- Different brands of harissa paste have different spice levels. For spicier harissa carrots, add another tablespoon harissa paste or a pinch of red pepper flakes. For a mild flavour with a floral hint, use rose harissa paste.
- Refrigerate leftover harissa roasted carrots in an airtight container for up to 4 days.