Harissa Roasted Carrots Recipe
These rainbow carrots are roasted with harissa until caramelized, then served over creamy whipped feta and topped with honey, pistachios, and fresh herbs.
Servings: 6 servings
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.
Video
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
Calories: 306kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 803mg | Potassium: 588mg | Fiber: 5g | Sugar: 17g | Vitamin A: 25521IU | Vitamin C: 12mg | Calcium: 261mg | Iron: 1mg
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