Harissa and Honey Carrots with Feta and Pistachios
The natural sugars in carrots are drawn out during roasting creating a caramelized surface enhanced by smoky and spicy harissa, warm cumin and maple syrup. 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.
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.