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Harissa-and-Maple-Roasted Carrots

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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

  1. Preheat the oven to 450°F (230°C).
  2. 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.
  3. Place carrots and lemon slices in a large roasting pan. Pour the harissa-maple mixture over and toss to coat thoroughly.
  4. Season with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Spread into an even layer.
  5. Roast for 35–40 minutes, tossing once or twice, until carrots are tender and caramelized and lemons are lightly browned.
  6. 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.

Nutrition

Find it online: https://savorymomskitchen.com/harissa-and-maple-roasted-carrots/