Harissa-Honey Roasted Carrots

These Harissa-Honey Roasted Carrots were inspired by a BonApetit recipe. I’ve modified the original slightly to account for the fact that I’m out of Maple Syrup (I know, what kind of Canadian am I?) and happened to have some killer garnish options in my fridge/pantry.

Harissa Honey Roasted Carrots Paleo Primal Gourmet Easy Recipe

This recipe is unbelievably simple to prepare and requires very little active cooking time. Not to mention the fact that the finished product will wow even the most hardcore carnivore at your table (just ask my older brother). I think that these criteria (easy+beautiful) should be mandatory for just about any vegetable recipe. Partly because vegetables should be treated with the same amount of attention as meat. But mostly because it will help convince even the pickiest of eaters (i.e. children and those who continue to microwave their dinners) that healthy food is easy and delicious.

Harissa Honey Roasted Carrots Paleo Primal Gourmet Easy Recipe

Looking for a protein to pair these carrots with? Try serving it alongside my Emergency Roast Chicken. After all, you’ll already have the oven going so you might as well make full use of it!

Harissa Honey Roasted Carrots Paleo Primal Gourmet Easy Recipe

Harissa Honey Roasted Carrots Paleo Primal Gourmet Easy Recipe

Harissa-Honey Roasted Carrots

Harissa-Honey Roasted Carrots are insanely delicious, drop-dead easy and will impress even the most hardcore carnivore.
Prep Time 5 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Main Dish, Side Dish
Cuisine American, Middle Eastern
Servings 6 people

Ingredients
  

  • 3 bunches rainbow carrots
  • 2 tbsp avocado oil
  • 1 tbsp harissa paste find at Middle Eastern grocery store
  • 1 tbsp honey
  • 2 cloves fresh garlic – finely grated
  • kosher salt
  • Freshly Cracked Black Pepper
  • For garnish: tahini, EVOO, pistachios, sumac, fresh parsley

Instructions
 

  • Preheat oven to 400F.
  • Add avocado oil, harissa, garlic and honey to a small mixing bowl. Stir to combine.
  • Rinse and scrub carrots and trim tops (carrot top pesto is a thing if so desired). Add carrots to a sheetpan lined with parchment paper. Spoon harissa mixture overtop and toss to coat. Season with a pinch of salt and pepper.
  • Transfer carrots to oven and roast 30-35 minutes or until fork-tender.
  • Arrange roasted carrots on serving platter. Drizzle with tahini and high-quality EVOO. Garnish with pistachios, sumac and parsley.

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Hey, I’m Ronny!

I’m a self-taught cook, food photographer, recipe blogger and coffee enthusiast.

 

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