Growing up in the Mediterranean, the first thing you learn is that vegetables are never an afterthought. Most meals are actually planned around them, and this recipe is a perfect example of that.
Everyday ingredients like rainbow carrots (naturally sweet, inexpensive, and beautiful when roasted) become the star of the plate when paired with harissa, the North African chili paste I turn to often in my cooking.
And of course, we can’t forget the whipped feta, the creamy and tangy spread that social media has made famous for good reason.
I tested this dish several times to ensure the steps are clear and the cleanup is minimal. Ready in about 50 minutes from start to finish, the result is a side that looks stunning on the table but comes together with ease. It is such a great recipe to serve as part of a holiday spread, alongside a weeknight meal, or even as an appetizer on a mezze platter.
Ingredients You’ll Need
This recipe has three main components: the creamy whipped feta, the roasted harissa carrots, and the assembly finished with a honey drizzle.
Below, I am sharing some helpful notes on ingredients from my recipe testing. You can find the exact measurements in the recipe card below.
For the Carrots:
Carrots: I love using rainbow carrots here because they’re colorful, and when they get roasted, they become slightly caramelized, which pairs beautifully with harissa.
However, any carrots you have on hand would work. The important thing is to choose ones that are similar in size so they roast evenly.
Before roasting, I like to give them a good scrub and peel them for a smoother texture, although this step is optional. I usually grab about two to three bunches for this recipe, and if any are very thick, I slice them in half lengthwise.
Harissa: You can go a few different routes here:
- You can make your own harissa sauce, which allows you to control the spice levels, and let’s face it, it is better than anything you’ll find at the store.
- If you have harissa seasoning in your pantry, you can make a quick harissa paste from powder, or make homemade harissa powder.
- You can purchase store-bought harissa. Trader Joe’s has a good one, and my go-to is New York Shuk Harissa, which you can grab online.
Honey: This is a key ingredient in this recipe, so don’t skip it. It helps caramelize the carrots and tames the spiciness of harissa. If you don’t have honey on hand, you can substitute it with maple syrup or agave syrup.
Garnishes: Here is where you can mix it up and make this recipe your own. The toppings are what take these harissa-glazed carrots to the next level. Here are my favorites:
- Drizzles: I am using honey because the sweet and spicy combo is unbeatable. You can also try maple syrup for a deeper sweetness or opt for tahini lemon sauce for a savory flavor.
- Nuts: My go-to is pistachios, but almonds, cashews, or even toasted pine nuts would be delicious. If you can, toast them slightly in a pan to enhance their flavor.
- Fresh Herbs: I opted for parsley, but you can use any herb you love, such as dill, cilantro, or mint. You can even use the carrot tops; just wash and dry them thoroughly before chopping them finely.
- Optional: During the holiday season, I also use a handful of pomegranate seeds to add a pop of color.
For the Whipped Feta:
For the creamiest base, start with a block of feta packed in brine rather than the pre-crumbled kind. And for the yogurt, choose plain, unsweetened whole milk Greek yogurt for the creamiest texture.
You’ll find the full whipped feta ingredients in the recipe card below. For more tips, steps, and variations, check out my full Whipped Feta Recipe post.
Alternatively, you can use Cava’s Feta Sauce or my Tahini Yogurt Sauce as a spread; both will provide a similar creamy base.
How to Make Harissa Carrots
The beauty of this recipe is that most of the work happens in the oven. While the carrots roast and caramelize, you whip the feta and prep the toppings.
Step 1 – Prep the pan: Set your oven to 400°F (204°C) and line a large sheet pan with parchment paper for easy cleanup.
I know some people recommend against using parchment paper to achieve the most browning, especially when roasting root vegetables like carrots. I prefer to use it to make the clean up easier, but you can go either way.
Step 2 – Make the marinade & coat: In a small bowl, whisk together the olive oil, harissa, honey, and lemon zest. Always taste the mixture before adding any seasoning, especially if you are using a store-bought harissa.
Add the carrots and toss until fully coated. I like to use my hands here to really work the marinade into all the nooks and crannies, but a pastry brush can also be used.
Step 3 – Roast: Arrange the carrots in a single layer on the sheet pan, leaving a little space between each one so they bake and caramelize instead of steaming.
Roast the carrots for about 30 minutes, flipping them halfway through, until caramelized and tender in the center. If your carrots are on the thinner side, start checking around the 25-minute mark.
Step 4 – Make the whipped feta: While the carrots are roasting, break the feta into chunks and add it to a food processor along with the Greek yogurt and lemon zest.
Pulse it a few times, and then as the food processor is running, slowly drizzle in olive oil until smooth and creamy, scraping the sides as needed. Blend for about 40-45 seconds, until smooth, to maintain a thick and spreadable consistency.
Step 5 – Assemble and Garnish: Once the harissa carrots are done, let them cool for 10 minutes so that when you add them on top of the feta cheese spread, they don’t melt.
Spread the whipped feta onto a large serving platter, arrange the carrots on top, drizzle with honey, and sprinkle with pistachios and parsley.
How to Make Ahead, Store, and Reheat
One of my favorite things about this honey harissa carrot recipe is that it can be served hot from the oven, made ahead, and enjoyed chilled. Not to mention, they store well in the refrigerator for later use.
Make Ahead: You can roast the carrots and make the whipped feta up to a day in advance. Store them separately or assemble them right away so the dish is ready to serve as soon as you need it.
Storage: Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. The whipped feta may firm up slightly as it chills, so take it out of the fridge 10 minutes before serving to allow it to become creamier.
Reheating: When it comes to reheating, I do not recommend heating the whipped feta. However, you can reheat the carrots in a 325°F (163°C) oven for about 8-10 minutes, or until they are heated through. Then, reassemble the recipe as written.
Expert Tips for Best Results
While this harissa-roasted carrot recipe is quite simple to put together, here are a few things I learned during my recipe testing:
- Pick similar-sized carrots: Choose carrots that are roughly the same size so they roast evenly. If some are very thick, cut them in half lengthwise so everything bakes at the same rate.
- Taste before salting: Some harissa brands are saltier than others, so always give the marinade a quick taste before seasoning to avoid over-salting the carrots.
- Flip halfway: Give the carrots a quick toss and turn them halfway through roasting so they caramelize evenly and don’t burn on one side.
- Let them cool slightly: Let the carrots sit for 10 minutes before serving to prevent the whipped feta from getting melty and soggy.
- Loosen thick harissa: Harissa paste can vary in thickness, so if yours is very thick, whisk in a splash of olive oil to loosen it and help coat the carrots more evenly.
Serving Suggestions
While you can enjoy these carrots straight from the oven, they are even better when paired with a full meal. Here are a few of my favorite ways to serve them:
- Make It a Harissa Dinner: Pair the carrots with other harissa recipes, such as my Harissa Salmon or Harissa Honey Chicken, for a complete Mediterranean-inspired meal.
- Build a Vegetarian Plate: Add a simple grain and salad to make it a filling, meatless meal. I like to serve it with some cooked Quinoa or Brown Jasmine Rice with a crisp green salad, such as my Spring Mix Salad.
- Part of a Mezze Spread: Serve these carrots as one of the dishes on a mezze platter alongside Mediterranean Hummus, Baba Ganoush, and Muhammara, and warm Homemade Pita Bread or Lavash Bread for an easy, shareable appetizer spread.
FAQs
I wouldn’t recommend using harissa powder by itself for the full effect. Instead, you can make a quick harissa paste with harissa powder in minutes and use it to coat the carrots.
You have a few options here. You can make your own harissa or buy a brand that offers a mildly spiced harissa. Additionally, keep in mind that serving the carrots over dairy naturally helps to tone down the spice.
Chopped pistachios are my go-to, but almonds, cashews, or even toasted pine nuts are great alternatives. Fresh herbs, such as fresh parsley, dill, or cilantro, add a pop of color and freshness.
It is a personal choice. If you are buying organic carrots, you can give them a good scrub under cold water and roast them with the skins on. Still, if you prefer, you can peel them as well.
More Harissa Recipes to Try
When I have harissa on hand, I find myself adding it to everything from roasted vegetables to grain bowls. If you want more ways to use harissa, here are a few of my favorites:
- My Harissa Dressing is a bright and spicy five-minute dressing that I drizzle over salads, grain bowls, grilled meats, and even roasted veggies.
- For dinner, my BBQ Harissa Chicken is smoky, juicy, and takes just twenty minutes of hands-on time. And if you prefer a recipe that requires no grilling, then I suggest my Harissa Honey Chicken, which caramelizes beautifully in the oven for the perfect sweet-and-spicy bite.
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Photos by Tanya Pilgrim.
Harissa Roasted Carrots Recipe
Ingredients
For The Harissa Carrots
- 2 lbs rainbow carrots, (18-20 carrots) ~ 20 oz, scrubbed and peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons harissa
- 1 tablespoon honey, plus more to drizzle on top
- 1 teaspoon lemon zest, from one lemon
- ½ teaspoon kosher salt, optional – add after tasting harissa first
- ¼ teaspoon black pepper
For The Whipped Feta
- 8 ounces feta, whole block
- ½ cup Greek yogurt, whole milk / unsweetened
- 1 teaspoon Zest of a lemon
- 2 tablespoons extra virgin olive oil
As Garnish
- 2 tablespoons honey
- 2 tablespoons pistachios, roughly chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together olive oil, harissa, honey, and lemon zest. Taste for seasoning and season with salt if necessary.
- Add the carrots to the prepared sheet pan and spread the harissa mixture evenly, ensuring the carrots are fully coated with the mixture. Spread them on a single layer.
- Roast for 30-35 minutes, flipping them halfway through to ensure even roasting.
- Remove from the oven and let them cool down for 10 minutes.
- While carrots are roasting, make the whipped feta. Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade, along with Greek yogurt and lemon zest.
- Pulse a few times to mix, and then turn the machine on and drizzle the olive oil over the tube. Let it run for 40-45 seconds, stopping once or twice to scrape the sides of the bowl to ensure even mixing.
- Grab a large serving plate, spread the bottom with whipped feta cheese, and then transfer the now-slightly cooled harissa carrots on top.
- Drizzle with 1-2 tablespoons of honey and garnish with pistachios and parsley.
Notes
- Yields: This recipe yields enough harissa carrots to serve 6 people, with approximately 3 carrots per serving, depending on the size of the carrots used. The nutritional values are per serving and include the calories coming from whipped feta.
- Carrots: While I roasted the carrots whole, you can cut them into 1 1/2- to 2-inch chunks and roast them that way.
- Spread at the bottom: Whipped feta is optional here, and you can serve the harissa carrots by themselves if you prefer. Alternatively, my yogurt tahini sauce would be a great option as a spread.
- Storage: Leftovers can be placed in an airtight container and kept in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
