Harissa Roasted Carrots

Harissa Roasted Carrots


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 3   Average: 5/5]


Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.

  • 8 Large Carrots (Peeled)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 3 Tablespoons Olive Oil (Divided)
  • 1 Tablespoon Harissa
  • 2 Teaspoons Honey
  • 3 Tablespoons Shelled Pistachios (Finely Chopped)
  • 3 Tablespoons Fresh Mint (Finely Chopped)
  • 1 Tablespoon Lemon Juice
  1. Preheat oven to 375 degrees.
  2. Arrange peeled carrots in roasting pan. Toss with 1 tablespoon olive oil. Season with kosher salt and pepper. Place in oven for 30 minutes.
  3. While carrots are roasting whisk harissa, honey, and remaining olive oil in small-size bowl. Drizzle mixture over carrots and toss to combine. Roast another 25 to 30 minutes until carrots are tender.
  4. Remove from oven. Drizzle lemon juice over carrots. Transfer to serving platter. Garnish with chopped pistachios and mint.
  5. Serve warm.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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