Irresistibly Flavorful Harissa Roasted Carrots You’ll Love
These Harissa Roasted Carrots pack a punch in flavor and presentation, making them an irresistible addition to any meal.
Equipment
- Oven
- Mixing bowl
- Sheet Pan
- Whisk
Ingredients
For the Carrots
- 2 pounds Carrots small to medium-sized
- 3 tablespoons Harissa Paste swap with milder option if desired
- 2 tablespoons Olive Oil or avocado oil as an alternative
- 1 tablespoon Honey or maple syrup for sweetness
- 1 teaspoon Salt kosher or sea salt is best
- 1/2 teaspoon Black Pepper freshly ground
For the Whipped Labneh
- 1 cup Labneh or plain yogurt in a pinch
- 1 teaspoon Lemon Zest opt for fresh over bottled
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C) for roasting.
- Wash and peel the carrots, then cut them into even sticks or rounds.
- In a large bowl, mix harissa paste, olive oil, honey, salt, and black pepper. Toss the carrots until well-coated.
- Spread the carrots on a parchment-lined sheet pan and roast for 25-30 minutes until tender and slightly charred.
- Whisk together labneh with lemon zest and a pinch of salt until smooth and creamy.
- Serve the carrots on a platter, topping with whipped labneh or serving on the side.
Notes
For extra flavor, consider adding chopped nuts during roasting. Store leftovers in an airtight container for up to three days.