Sweet and spicy harissa-roasted carrots are tender, charred, and filled with flavor thanks to a few pantry staples. This is the perfect side dish to serve at dinner parties or with weeknight meals!
I'm on a mission to share more easy vegetable side dishes, and these harissa carrots are the perfect addition to weeknight meals like teriyaki noodles or spicy peanut noodles.
These roasted carrots are sweet, subtly spicy, and tender. Just like my honey-roasted carrots recipe, these harrisa carrots use honey to emphasize the natural sweetness of roasted carrots.
Roasting the carrots with honey also adds char marks, which means more flavor and a beautiful side dish to serve at dinner parties!
Jump to:
Why this recipe works
- Rich flavors: Harissa is a spicy pepper paste typically found in Northwest African cuisine. It usually includes coriander and cumin in addition to the roasted red peppers. To emphasize those flavors, we also add whole cumin seed and ground coriander to the roasted carrots.
- Tender but charred: Roasting carrots takes time because they are so hearty, which is why I roast the carrots at a lower heat (375) to create tender carrots with char marks. The best of both worlds!
- Great side dish: Harissa carrots are a great addition to holiday meals. They're also great for weeknights because they only require a few minutes of active time.
Ingredients
- Whole carrots: I recommend peeling the carrots because carrot skins are often bitter, which can affect the roasted carrot flavor.
- Harissa: I usually buy Mina harissa, which is available as spicy or mild. I use spicy harissa because I enjoy the flavor, but I recommend mild if you don't like spicy food. Harissa is typically available in the International aisle or spice aisle at grocery stores.
- Honey: This balances out the acidity and spiciness of the harissa. It also emphasizes the natural sweetness of the carrots.
- Cumin seed: I highly recommend cumin seeds instead of ground cumin for this recipe. They are much more flavorful than ground cumin and can handle a longer roasting time in the oven without burning.
- Cinnamon: Just a pinch or two of ground cinnamon adds a lot to the carrots.
- Oil: Canola oil is my go-to vegetable roasting oil because it can handle high heat and has a neutral flavor. Olive oil, avocado oil, or vegetable oil also work here.
- Feta: This is optional, but I think the salty feta balances out the sweetness and spiciness of the carrots perfectly.
Step-by-step instructions
How to prep the carrots: Peel the carrots. Slice each carrot into 3-inch pieces, then slice each piece in half. If it's a particularly thick part of the carrot you may need to quarter it instead. Aim for pieces that are roughly the same in size.
- Toss the carrots with oil and salt. Spread out on a sheet pan, trying not to overlap pieces too much. Roast at 375F for 20 minutes, then remove from the oven.
- In a small bowl, whisk together the honey, harissa, cumin seeds, coriander, and pinch of cinnamon. This part can be done while the carrots roast.
- Stir the carrots. Toss with honey harissa sauce. I like to use a pastry brush for this part, but you can also just drizzle the sauce and use a spatula to coat the carrots.
- Return to the oven to roast until tender and starting to blacken, about 10-15 minutes. Serve on a platter with chopped cilantro and crumbled feta.
Top tips
- The harissa that I use (Mina harissa) doesn't include cumin or coriander, but these are ingredients commonly found in harissa, so I like to add them to the roasted carrots. If the harissa you're using has cumin or coriander, I think you can get away with keeping the added cumin and coriander the same.
- Want the carrots to be more charred? You can add the honey harissa sauce at the beginning of cooking instead of just the final 15 minutes. I tested the recipe both ways. I enjoy charred/blackened food, but I find that the carrots are more consistently delicious if the sauce is added toward the end of cooking.
- Use leftover harissa in this sweet and spicy harissa tofu or couscous vegetable soup.
FAQ
Sure! Baby carrots are roughly the same size as the carrot slices, so they should work just fine in place of whole carrots. Just keep an eye on the carrots at the 30-minutes mark to make sure they don't burn.
Although it will change the flavor profile of the recipe, the best swap for harissa is sambal oelek or chili garlic sauce.
Storage tips
- Storage: Leftovers are best within 3 to 4 days. Keep refrigerated.
- Reheating: Reheats best on the stovetop. Heat a medium skillet over medium heat, then cook for 4-6 minutes, stirring occasionally. This will re-crisp the carrots.
More ways to cook vegetables
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Honey Harissa Carrots
Equipment
Ingredients
- 2 pounds whole carrots see note #1
- 1 tablespoon canola oil olive oil also works
- ¼ teaspoon kosher salt
- 3 tablespoons harissa see note #2
- 1 ½ tablespoons honey
- 1 teaspoon cumin seed see note #3
- ¼ teaspoon ground coriander
- pinch ground cinnamon
- feta and chopped cilantro, for garnishing optional
Instructions
- Preheat the oven to 375F. Peel the carrots. Slice each carrot into 3-inch pieces, then slice each piece in half. If it's a particularly thick part of the carrot you may need to quarter it instead. Aim for pieces that are roughly the same in size.
- Toss the carrots with oil and salt. Spread out on a sheet pan, trying not to overlap pieces too much. Roast at 375F for 20 minutes, then remove from the oven.
- Meanwhile, in a small bowl, whisk together the harissa, honey, cumin seeds, coriander, and pinch of cinnamon.
- Stir the carrots. Toss with honey harissa sauce. I like to use a pastry brush for this part, but you can also just drizzle the sauce and use a spatula to coat.
- Return the carrots to the oven to roast until tender and starting to blacken, about 10-15 minutes.
- Serve the carrots on a platter with chopped cilantro and crumbled feta.
Video
Notes
- Whole carrots: This recipe also works with baby carrots. Just check the carrots starting at the 30-minute mark (after the carrots have cooked with the sauce for 10 minutes) as the baby carrots may roast more quickly.
- Harissa is available as "regular" or "spicy". Either works here because we aren't adding any other spicy ingredients.
- Cumin seed: I recommend cumin seed because it is very flavorful, but if cumin seed isn't available you can use ¼ teaspoon ground cumin instead.
- Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in a skillet over medium heat, sauteing until hot throughout.
Comments
No Comments