Harissa Maple Roasted Carrots
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Calories
339 kcal
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Course
Side Dish
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Cuisine
Moroccan, North African
Harissa Maple Roasted Carrots
Description
The recipe began by combining olive oil, harissa paste, sweet maple syrup, fresh lemon juice, minced garlic, kosher salt, and black pepper into a marinade. Carrots are tossed thoroughly in this mixture and spread in a single layer on a baking sheet lined with parchment. Covering the tray allows the carrots to steam gently and tenderize before uncovering and roasting further to develop a caramelized, slightly charred surface with rich flavor.
The spice level can be adjusted by increasing or decreasing harissa paste. The roasting brings out natural carrot sweetness complemented by smoky and spicy harissa and the subtle citrus acidity from lemon. The optional pistachio nuts add nuttiness and crunch, while a dollop of dill dressing or plant-based yogurt adds creamy cooling contrast.
Serving this dish warm highlights the caramelization and balance of flavors. It is a colorful, flavorful vegetable side dish that pairs well with various main courses. Proper roasting time and foil covering ensure even cooking without burning the marinade.
The recipe advises scrubbing carrots well without peeling too much to preserve their colors, and provides guidance on oven temperature adjustments for convection ovens. Leftovers keep refrigerated tightly sealed up to 4 days. Different harissa brands vary in heat, so adjust accordingly.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice from half a lemon, freshly squeezed
- 2 garlic minced, cloves
- ½ teaspoon kosher salt
- black pepper to taste
- 1 pound young rainbow carrots scrubbed, trimmed and peeled, or baby carrots
To serve (optional):
- 2 tablespoons pistachio nuts roughly chopped, shelled
- dollop dill dressing or Greek yoghurt - use plant-based yoghurt to keep this recipe vegan, creamy
Instructions
- Preheat the oven to 425 °F (see notes).
- In a large bowl, whisk together the olive oil, harissa paste, maple syrup, lemon juice, garlic, salt and a generous grind of black pepper.
- Add the carrots and toss with the harissa marinade to coat evenly.
- Transfer the carrots to a rimmed baking sheet lined with parchment paper (or a silicone baking mat) and pour over the remaining harissa marinade. Spread the carrots evenly in a single layer.
- Cover tightly with foil (see notes) and roast for 15 minutes. Then remove the foil. Stir the carrots and spoon some of the marinade over the warm carrots. Return the uncovered carrots to the oven for another 10 to 15 minutes – or until the carrots are golden and tender. Allow the roasted carrots to cool to room temperature on the baking sheet, or serve warm.
- Transfer to a serving plate, and be sure to scrape out the delicious caramelised bits of marinade, scatter over the chopped pistachio and serve with a creamy dressing or a dollop of yoghurt.
Notes
- Scrub carrots clean but avoid excessive peeling to maintain color, especially for rainbow carrots.
- Adjust oven temperature for convection ovens to around 390°F (200°C) for best results.
- If carrots fit snugly, roasting uncovered is fine; otherwise, cover with foil to prevent marinade from burning before carrots soften.
- Modify harissa paste amount to control spiciness; add red pepper flakes for more heat, or use rose harissa for milder, floral flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe is inspired by "Harissa & maple syrup roasted baby carrots with pistachios" from Casablanca: My Moroccan Food by Nargisse Benkabbou.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 962mg | 40% |
| Potassium | 658mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 25g | 50% |
| Vitamin A | 31378IU | 628% |
| Vitamin C | 12mg | 13% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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