Harissa Roasted Carrots (Printable Version)

Tender carrots coated with harissa and spices, roasted to caramelized perfection with a hint of smokiness.

# Ingredient List:

01 - 1 lb carrots, peeled and cut into sticks or rounds

02 - 2 tbsp harissa paste

03 - 2 tbsp olive oil

04 - 1 tsp smoked paprika

05 - 1 tsp ground cumin

06 - 1/2 tsp sea salt

07 - 1/4 tsp ground black pepper

08 - 2 tbsp chopped fresh cilantro or parsley

09 - 1 tbsp toasted sesame seeds or chopped pistachios

10 - 1/2 lemon, cut into wedges

01 - Set the oven to 425°F and line a baking sheet with parchment paper.

02 - In a large bowl, combine harissa paste, olive oil, smoked paprika, cumin, sea salt, and black pepper; mix thoroughly.

03 - Add the prepared carrots to the bowl and toss until evenly coated with the marinade.

04 - Spread the carrots in a single layer on the lined baking sheet.

05 - Roast for 25 to 30 minutes, turning once halfway, until tender and caramelized on the edges.

06 - Transfer carrots to a serving dish; garnish with fresh herbs, sesame seeds or pistachios, and a squeeze of lemon if desired.

01 -

Roasted carrots develop a natural sweetness that plays beautifully against harissa's smoky heat, making something that tastes luxurious but comes together in under an hour.
It's the kind of side dish that quietly becomes the star of the plate, and people always ask for the recipe.

02 -

Don't crowd the pan—give your carrots breathing room so they roast instead of steam, which is the difference between caramelized edges and pale, soft vegetable.
Harissa heat varies wildly between brands, so start with what the recipe calls for and add more if you want it spicier; you can't take it out once it's mixed in.

03 -

If your harissa paste tastes tinny or one-note, stir in a tiny pinch of tomato paste or lemon juice to deepen the flavor.
Toss the finished carrots with a drizzle of tahini or a sprinkle of pomegranate seeds if you want to dress them up for company.