Honey Harissa Carrots
Tender, sweet and spicy carrots made with honey, harissa, and cumin seed. A flavorful side dish for holidays or weeknight meals.
Servings: 5 servings
Calories: 128kcal
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.
Nutrition
Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 363mg | Potassium: 624mg | Fiber: 5g | Sugar: 15g | Vitamin A: 30377IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 1mg
