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.
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.
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
- 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
- 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.