Spicy Harissa Roasted Carrots (Printable)

Tender carrots roasted in a bold harissa glaze with fresh herbs and a hint of spice.

# What You'll Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks

→ Marinade

02 - 2 tbsp olive oil
03 - 1 ½ tbsp harissa paste
04 - 1 tbsp maple syrup
05 - ½ tsp ground cumin
06 - ½ tsp smoked paprika
07 - ½ tsp sea salt
08 - ¼ tsp black pepper

→ Garnish

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

# How-to Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk olive oil, harissa paste, maple syrup, cumin, smoked paprika, salt, and black pepper in a large bowl.
03 - Add the carrot sticks to the bowl and toss thoroughly to ensure even coating with the marinade.
04 - Spread the marinated carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, turning once halfway through, until carrots are tender and caramelized.
06 - Transfer carrots to a serving platter, sprinkle with chopped cilantro or parsley and toasted sesame seeds, and serve with lemon wedges.

# Expert Pointers:

01 -
  • The carrots transform into something caramelized and sweet, their natural sugars deepening under the heat while the harissa adds that thrilling spice that makes your taste buds wake up
  • It comes together in under an hour with minimal hands-on time, so you can roast them while you're preparing the rest of dinner
  • The flavor profile feels sophisticated and worldly, yet so simple that even the most nervous cook can nail it on the first try
02 -
  • Harissa paste is not all created equal—some brands are much hotter than others. If you're new to it, start with a tablespoon and taste as you go. You can always add more heat, but you can't take it back.
  • Don't skip the halfway stir. Those carrots need to turn and caramelize on all sides, and a quick shake of the pan makes all the difference between good and absolutely gorgeous.
  • The caramelization is everything. If your carrots are still pale and soft when the timer goes off, give them another few minutes. You want to see those darker edges where the sugars have caught the heat.
03 -
  • Pat your carrots dry before tossing with the marinade—any excess water will steam them instead of letting them caramelize properly
  • If you're cooking for people who are heat-sensitive, cut the harissa in half and serve with extra lemon wedges and fresh herbs on the side so they can adjust their own plate to their preference
  • Make the marinade paste first and let it sit for five minutes before adding the carrots—this helps all the flavors bloom and come together more cohesively

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