Harissa Roasted Carrots with White Beans

Name: Harissa Roasted Carrots with White Beans
Prep time: 10 min
Cook time: 25 min
Yield: 2 servings
Ingredients: ½ pound small carrots; 2 teaspoons harissa powder blend; 2 teaspoons olive oil; 1 tablespoons olive oil; 1 clove garlic; 1 cup cooked great northern beans; ½ cup chopped fresh cilantro and flat-leaf parsley; 1 tablespoons lemon juice; 3 tablespoons toasted pepitas

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Prep Time
10 mins
Cook Time
10 mins
Servings
2 servings

Harissa Roasted Carrots with White Beans

Tyler Barnes

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A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.

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Ingredients

Servings

Carrots

½ pound small carrots with part of greens still intact
2 teaspoons harissa powder blend see note
2 teaspoons olive oil

Beans

1 tablespoons olive oil
1 clove garlic minced
1 cup cooked great northern beans drained and rinsed if using canned
½ cup chopped fresh cilantro and flat-leaf parsley
1 tablespoons lemon juice
3 tablespoons toasted pepitas

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Instructions

Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.

Notes

Tips and Tricks: Many spice companies make a harissa blend. However, if you can't find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).
If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.
Use up leftover ingredients: Carrots, Pepitas