Honey Harissa Carrots
These roasted carrots with harissa make the perfect side dish recipe for a weeknight dinner or casual get-together. Tender carrots are loaded with sweet and spicy flavors and come together in just 30 minutes.
Servings: 6
Calories: 119kcal
Ingredients
- 2 pounds carrots
- 3 Tablespoons unsalted butter melted
- 2 Tablespoons harissa paste
- 2 Tablespoons honey
- 1½ teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- fresh parlsey for garnish
Instructions
- Preheat the oven to 400 F degrees. Peel the carrots and slice into 2 inch pieces.
- In a bowl whisk together melted butter, harissa, honey vinegar, and salt ingredients. Toss the carrots to coat with the spice mixture. Spread in a single layer on a baking sheet or in a large baking dish.
- Bake for 25 minutes until the carrots have started brown and are fork tender. Be sure to toss halfway through to ensure even cooking. Serve with a sprinkle of parsley.
Notes
- If the honey begins to caramelize too much add a little water to the pan before it burns.
- Harissa paste varies in heat use between 1 and 3 Tablespoons depending on your heat preference.
- You can cut the carrots into thin strips or small rounds to reduce the cooking time.
- If you use salted butter reduce the salt by a ¼ teaspoon or so.
Vegan/ Dairy-Free Option
Replace the butter with olive oil (no need to warm) and substitute maple syrup for the honey.🌡️Storing Leftovers
To store leftover roasted carrots place them in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze in a sealed container for up to 6-8 months. When ready to eat, reheat in the oven or microwave until warmed through.Leave a review or get more information on the recipe!
