Spicy Harissa Roasted Carrots (Printable Version)

Sweet carrots roasted with smoky harissa glaze and garnished with fresh herbs and toasted seeds for a vibrant side.

# Ingredient List:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or left whole if thin

→ Marinade

02 - 2 tbsp olive oil
03 - 1½ tbsp harissa paste
04 - 1 tbsp honey or maple syrup
05 - ½ tsp ground cumin
06 - ½ tsp smoked paprika
07 - ¼ tsp sea salt
08 - ¼ tsp freshly ground black pepper

→ Garnishes

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

# Step-by-Step Instructions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together olive oil, harissa paste, honey or maple syrup, cumin, smoked paprika, sea salt, and black pepper in a large bowl.
03 - Add the carrots to the marinade and toss to coat them evenly.
04 - Spread the carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, tossing halfway through, until tender and lightly caramelized at the edges.
06 - Transfer to a serving dish, sprinkle with chopped herbs and sesame seeds or pistachios, and serve with lemon wedges.

# Tips from hearthlykitchen:

01 -
  • The carrots taste restaurant-quality but come together in less time than ordering takeout.
  • One glaze does all the work—no fussy sauces or last-minute adjustments needed.
  • They're naturally vegan and gluten-free, so they fit nearly every table.
02 -
  • Don't skip the halfway toss—carrots on the bottom of the pan will burn before the ones on top get tender.
  • Harissa varies wildly between brands in how spicy it actually is, so taste your glaze before committing all the carrots to it.
  • The lemon is non-negotiable; it's the secret to making these taste bright and finished rather than just sticky and sweet.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before sprinkling them on—the difference in flavor is worth the extra step.
  • Don't be afraid to crowd the pan a little; the harissa glaze will caramelize in the gaps and create sticky, delicious edges.

Go Back