The natural sugars in roasted carrots are drawn out during roasting creating a caramelized surface enhanced by smoky and spicy harissa, warm cumin and honey. Finish the roast carrots with cool feta cheese, buttery pistachios and bright fresh mint for a side dish that is packed with sweet and savory.
A little carrot history. Carrots (Daucus Carota) are a root vegetable that can be traced to Asia and more specifically Persia, now known as Iran. They grew in the wild and it is speculated that they were cultivated over centuries to enhance sweetness, reduce bitterness and soften what was a woody core.
Up until a few hundred years ago, carrots were multi-colored in a palette of yellow, white, purple and red. It wasn’t until the Dutch stepped in and “married” red carrots with yellow carrots that the now every day common orange carrot was produced. (It might be important to note that the Dutch national color is…. you guessed it! Orange. In support of the House of Orange!)
An excellent source of Vitamin A, carrots are attributed to enhancing night vision. I only just learned that was simply propaganda generated during World War II when British pilots were carrying out maneuvers in the dead of night. It was not due to consumption of carrots. It was the introduction of radar.
(I like this recipe so much, I am going to start working on a soup with the same flavor profile!)
Serving Suggestions
- Harissa and Honey Carrots are the perfect side dish for my Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.
- Or serve the roast carrots alongside Harissa and Aleppo Pepper Chicken Kebabs.
- They would also be a brilliant complement to Orzo with Roast Cauliflower, Dried Fruit and Pistachios. Complete the meal with a purchased rotisserie chicken.
- Serve as a side for Lemon and Herb Roast Chicken and Mashed Potatoes au Gratin
Harissa
Harissa is a bright spicy chili pepper paste (or sauce) with origins in North Africa. It is characterized by a fiery and smoky flavor from roasted red peppers, dried chili peppers, garlic and spices such as coriander and cumin. You can find it in most major grocery stores and online at Amazon. (Once you try harissa, you will likely find yourself adding a few dabs to eggs or tomato soup!)
Ingredients
- mini rainbow carrots or regular carrots
- extra virgin olive oil
- honey
- harissa
- cumin
- kosher salt
- fresh ground black pepper
- feta cheese
- toasted pistachios
- fresh mint
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 400°F.
Line a rimmed baking sheet with parchment or aluminum foil if desired.
Add the olive oil, honey, harissa, cumin, salt and pepper to a small bowl.
Whisk to combined.
Put carrots in a large bowl and pour dressing over carrots.
Toss to evenly coat.
Arrange carrots on the baking sheet in a single layer and transfer to the oven.
Roast for 25 to 30 minutes, turning halfway through, until they are caramelized and tender.
Transfer carrots to a serving platter or bowl and sprinkle with feta and pistachios.
Drizzle with more olive oil and honey if desired. Garnish with chopped mint.
About those carrots: This harissa and honey carrot recipe is best suited for rainbow carrots or whole orange carrots. I like the way the rainbow carrots look for serving and can typically find them at my fave grocer Trader Joe’s. (Rainbow carrots also present well on a relish tray or crudité platter.)
You can use baby carrots if that is what you have available, but it’s important to note that the flesh of whole carrots is firmer and stands up better under heat. If you decide to use baby carrots, they will require a shorter roasting time. (Check on them after 10 minutes of roasting to keep them from getting mushy.)
Substitutions
- Carrots - Use rainbow carrots or traditional orange carrots for the best results. While you can substitute baby carrots, the cook time will be reduced; check the carrots for doneness after 10 minutes.
- Nuts - Substitute pistachios with pine nuts, walnuts, cashews, almonds or pepitas
- Maple Syrup - This recipe works equally as well with maple syrup instead of honey.
- Herbs - Substitute the mint with 2 tablespoons of parsley or 1 tablespoon of fresh chopped dill weed.
- Vegetarian - This is naturally vegetarian.
- Gluten Free - This is naturally gluten free.
- Make it Vegan - Leave out the feta cheese and add a sprinkling of nutritional yeast.
Variations
- Olives - Add some briny umami and top the carrots with ⅓ cup green, black or a mixture of chopped olives.
- Make it Spicy - Add an extra teaspoon or two of harissa for extra smoky heat.
- Add a Citrus Punch - Top the carrots with a grating of orange zest from half an orange.
- Labneh - Serve the carrots over creamy and tangy labneh, the strained cheese made from yogurt.
- Chickpeas (Garbanzo Beans) - Drain a 15-ounce can of chickpeas and roast along with the carrots for added protein.
Equipment
- rimmed baking sheet
- parchment paper or aluminum foil (optional)
- small and large bowl
Storage
Harissa and Honey Carrots are best served immediately. You can also serve this side dish at room temperature.
Store the carrots covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F for 20 minutes. Or give them a nice zap in the microwave.
(The prepared recipe does not freeze well.)
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Harissa and Honey Carrots with Feta and Pistachios
Equipment
- rimmed baking sheet
- small and large bowl
Ingredients
- 1-½ to 2 pounds mini rainbow carrots cut in half lengthwise (substitute regular carrots, cut in quarters horizontally and then in half)
- 2 tablespoons olive oil plus more for serving
- 1 tablespoon honey plus more for serving
- 2 teaspoons harissa
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup crumbled feta cheese
- ¼ cup chopped toasted pistachios
- 2 tablespoon chopped fresh mint
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment or aluminum foil if desired.
- Put sliced carrots In a large bowl.
- Add the olive oil, honey, harissa, cumin, salt and pepper to a small bowl. Whisk to combined. Pour over carrots and toss to evenly coat.
- Arrange carrots on the baking sheet in a single layer and transfer to the oven. Roast for 25 to 30 minutes, turning halfway through, until they are caramelized and tender.
- Transfer carrots to a serving platter or bowl and sprinkle with feta and pistachios. Drizzle with more olive oil and honey. Garnish with chopped mint.
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