Spicy Harissa Roasted Carrots (Printable Version)

Sweet carrots with smoky harissa glaze, herbs, and nuts create a bold and vibrant side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or left whole if thin

→ Marinade

02 - 2 tbsp olive oil
03 - 1.5 tbsp harissa paste (adjust to taste)
04 - 1 tbsp honey or maple syrup
05 - 0.5 tsp ground cumin
06 - 0.5 tsp smoked paprika
07 - 0.25 tsp sea salt
08 - 0.25 tsp freshly ground black pepper

→ Garnishes

09 - 2 tbsp chopped fresh cilantro or parsley
10 - 1 tbsp toasted sesame seeds or chopped pistachios (optional)
11 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk olive oil, harissa paste, honey or maple syrup, cumin, smoked paprika, salt, and pepper in a large bowl.
03 - Add carrots to the bowl and toss thoroughly to evenly coat with the marinade.
04 - Spread the carrots in a single layer on the prepared baking sheet.
05 - Roast for 25–30 minutes, tossing halfway through, until tender and slightly caramelized at the edges.
06 - Transfer carrots to a serving platter. Sprinkle with herbs and sesame seeds or pistachios. Serve with lemon wedges.

# Expert Tips:

01 -
  • Ready in 40 minutes with minimal hands-on time, making it perfect for weeknight dinners when you want something that tastes like you tried harder than you did.
  • The harissa brings a smoky, slightly spicy warmth that somehow makes carrots taste nothing like they usually do—even carrot skeptics come back for seconds.
  • Naturally vegan and gluten-free, so it works on almost any table without apology or substitution.
02 -
  • Harissa pastes vary wildly in spiciness depending on the brand, so taste the marinade before committing all your carrots to it.
  • Tossing halfway through roasting is non-negotiable if you want caramelized edges rather than steamed carrots.
  • Don't crowd the pan; if carrots overlap, they'll steam instead of roast, and you'll lose that crucial crust.
03 -
  • If you want extra heat, add a pinch of cayenne or chili flakes to the marinade rather than adjusting the harissa amount—it gives you more control.
  • Toast your own sesame seeds in a dry pan for 2 minutes before using; the difference in flavor is worth the extra step.

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