Add some spice to your carrots side dish with this delicious and simple Harissa Roasted Carrots recipe. These carrots are packed with flavor and make the perfect addition to any meal.
Harissa is a favorite condiment of mine that I love using to whip up easy meals. This garlicky, deep flavored, and somewhat spicy paste that comes from Tunisia is a flavor packed spice blend that everyone should stock as a pantry staple for a quick meal.
Since I make a few other dishes with Harissa (like my harissa green beans and tomatoes, I decided to use up the last bit of what I had and make these roasted carrots with it. I love serving these roasted carrots on a bed of yogurt so people who don't like spicy food in my house can enjoy it. The yogurt really helps temper the spice in harissa.
You can pair this easy side dish with chicken, pork or steak. It is so versatile and ready in under 30 minutes.
What You Will Need
- Olive oil: Any olive oil will do.
- Black Pepper
- Harissa paste: There are mild and spicy pastes that are sold. Sometimes in grocery stores you only get one option. If it is spicy, the yogurt will temper that.
- Greek yogurt: I like to use a 4% fat Greek yogurt for better flavor.
- Kosher salt
- Whole carrots
- Lemon: You can use fresh lemon juice or bottled.
- Onion Powder
How To Make Harissa Roasted Carrots
- Prep the carrots: Clean and peel the carrots. Cut the carrots in half and then into about 3 inch pieces trying to keep them all the same in size.
- Add Harissa: In a large bowl, add the carrots, half of the olive oil and harissa and coat well.
- Bake: In a preheated 375 degree oven, bake the carrots for 20-25 minutes until they are soft and just start to crisp up.
- Make the yogurt sauce: In a small bowl combine yogurt, olive oil, lemon juice, onion powder and salt and pepper and mix well.
- Serving: Spoon the yogurt on to a plate and spread it out evenly. Top with the carrots and serve immediately.
Recipe Tips
- Plate right before you are ready to eat: Because the yogurt is cold, you want to make sure you plate the dish right before eating so the cold yogurt sauce doesn't cool down the carrots.
- Add some more flavor and texture: Middle Eastern cooking is all about flavors and textures and some of my favorite add-ins for this dish are pomegranate seeds, dried cranberries, feta or chopped cilantro.
- For crispy carrots: If you want extra crispy roasted carrots, place the sheet pan on the top rack (2 rungs from down from the top)of your oven instead of the middle rack.
Storing And Leftovers
To store leftover roasted carrots, place them in an air-tight container in the fridge for up to 3 days. To reheat the carrots, you can microwave them on medium heat for about 1-2 minutes but for the best results so the carrots don't get mushy, reheat them in a preheated 350 degree oven for 5-10 minutes or until hot.
More Roasted Veggie Recipes!
Easy Harissa Roasted Carrots Recipe
Ingredients
- 6 Medium whole carrots Cut in half then cut into about 3 inch pieces
- ½ cup Harissa paste
- 8 ounces Greek yogurt
- 4 tablespoon Olive oil divided
- 2 tablespoon Lemon juice
- 1 teaspoon Kosher salt
- 1 teaspoon Onion Powder
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 375 degrees.
- Clean and peel the carrots. Cut the carrots in half and then into about 3 inch pieces trying to keep them all the same in size.6 Medium whole carrots
- In a large bowl, add the carrots, 2 tablespoon of olive oil and harissa and coat well.4 tablespoon Olive oil, ½ cup Harissa paste
- Add the carrots to a sheet pan making sure they are not overlapping.
- Bake the carrots for 20-25 minutes until they are soft and just start to crisp up.
- In a small bowl combine yogurt, olive oil, lemon juice, onion powder and salt and pepper and mix well.8 ounces Greek yogurt, 2 tablespoon Lemon juice, 1 teaspoon Kosher salt, 1 teaspoon Onion Powder, ¼ teaspoon Black Pepper
- Spoon the yogurt on to a plate and spread it out evenly. Top with the carrots and serve immediately.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Meg says
Thank you for sharing this recipe