These harissa-and-maple-roasted carrots are a vibrant side dish that balances natural sweetness with gentle heat and deep caramelized flavor. Roasted at high heat with garlic, cumin, and lemon, the carrots become tender inside with lightly crisped edges, making them just as appealing for everyday dinners as for festive gatherings.
Why You’ll Love This Recipe
This recipe brings bold flavor with minimal effort. The maple syrup enhances the carrots’ natural sweetness, while harissa adds warmth without overpowering heat. Lemon slices roast alongside the carrots, turning mellow and slightly jammy, which brightens the entire dish. It’s simple to prepare, visually stunning on the table, and works well as a make-ahead side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2 inch, halved lengthwise
1 lemon, thinly sliced with seeds removed
Directions
Preheat the oven to 450°F (230°C).
In a small bowl, whisk together the grated garlic, olive oil, maple syrup, harissa paste, and cumin seeds until well combined. Season the mixture with 1 teaspoon of the salt and half of the black pepper.
Place the carrots and lemon slices in a large roasting pan. Pour the garlic-maple mixture over them and toss thoroughly until everything is evenly coated. Season with the remaining salt and black pepper.
Spread the carrots and lemons into a single, even layer. Roast in the hot oven for 35 to 40 minutes, tossing once or twice during cooking, until the carrots are tender and deeply caramelized and the lemon slices are lightly browned.
Remove from the oven and let rest for a few minutes before serving.
Servings and timing
Servings: 8
Preparation time: 10 minutes
Cooking time: 35–40 minutes
Total time: about 50 minutes
Variations
For extra heat, add an additional teaspoon of harissa paste or a pinch of crushed chili flakes.
For a smoky note, sprinkle in 1/2 teaspoon of smoked paprika with the cumin seeds.
For added texture, finish the dish with toasted sesame seeds or chopped roasted almonds before serving.
For a citrus twist, replace half of the lemon slices with thinly sliced orange.
Storage/Reheating
Store leftover carrots in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until heated through. They can also be gently reheated in a skillet over medium heat. These carrots are also enjoyable at room temperature.
FAQs
Can I use regular orange carrots instead of rainbow carrots?
Yes, standard orange carrots work perfectly and will deliver the same flavor and texture.
Is harissa very spicy?
Harissa is typically warm and aromatic rather than fiery. The maple syrup in this recipe balances the heat well.
Can I make this dish ahead of time?
Yes, the carrots can be roasted up to 6 hours in advance and served at room temperature or gently reheated.
Do I need to peel the carrots?
Peeling is optional. Scrubbing them well is usually sufficient, especially for small, tender carrots.
Can I reduce the sweetness?
You can reduce the maple syrup to 3 tablespoons if you prefer a less sweet result.
What can I serve these carrots with?
They pair well with roasted chicken, grilled fish, rice dishes, or other vegetable-based mains.
Can I roast these on a sheet pan instead of a roasting pan?
Yes, a large rimmed sheet pan works well as long as the carrots are spread in a single layer.
Are the roasted lemon slices edible?
Yes, the lemons become mellow and slightly sweet when roasted and can be eaten with the carrots.
Can I substitute another sweetener for maple syrup?
Honey or date syrup can be used in equal amounts, though the flavor will change slightly.
How do I keep the carrots from steaming?
Make sure they are not overcrowded and use a hot oven so they roast rather than steam.
Conclusion
Harissa-and-maple-roasted carrots are a simple yet striking side dish that delivers layered flavor with very little effort. With their sweet, savory, and gently spiced profile, they’re versatile enough for weeknight meals and special occasions alike, earning a reliable spot in any cook’s rotation.
These harissa-and-maple-roasted carrots are a bold, sweet-and-spicy side dish with caramelized edges, mellow roasted lemon, and deep flavor. They’re perfect for both everyday meals and festive occasions.
Author:Sophia
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:8 servings
Category:Side Dish
Method:Roasting
Cuisine:Middle Eastern-Inspired
Diet:Vegan
Ingredients
2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2 inch, halved lengthwise
1 lemon, thinly sliced with seeds removed
Instructions
Preheat the oven to 450°F (230°C).
In a small bowl, whisk together garlic, olive oil, maple syrup, harissa paste, and cumin seeds. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Place carrots and lemon slices in a large roasting pan. Pour the harissa-maple mixture over and toss to coat thoroughly.
Season with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Spread into an even layer.
Roast for 35–40 minutes, tossing once or twice, until carrots are tender and caramelized and lemons are lightly browned.
Remove from oven and let rest a few minutes before serving.
Notes
Use orange carrots if rainbow varieties aren’t available.
For more heat, add extra harissa or chili flakes.
Sprinkle with toasted sesame seeds or chopped almonds before serving for added texture.
Try swapping in orange slices for a citrus twist.
These carrots taste great warm or at room temperature.
