Harissa Roasted Carrots

Harissa roasted carrots are a quick, vibrant side dish made by tossing rainbow carrots with olive oil, harissa, honey, and salt, then roasting until tender and lightly caramelized. The subtle heat of the harissa and the sweetness of the honey create a bold, balanced flavor, finished with a touch of fresh parsley.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: N/A per serving

Ingredients

1 ½ tablespoon - 1 1/2 tablespoons olive oil
1 tablespoon - 1 tablespoon harissa paste
1 teaspoon - 1 teaspoon honey
¼ teaspoon - 1/4 teaspoon salt
1 ½ pound - 1 1/2 pounds small rainbow carrots
1 tablespoon - 1 tablespoon minced fresh parsley

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Stir olive oil, harissa, honey, and salt together in a large bowl.
Trim and peel carrots. If carrots are larger than 3/4-inch in diameter, cut in half lengthwise. Toss carrots in harissa mixture until coated. Spread carrots in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 20 to 25 minutes, flipping halfway. The carrots should be tender with some caramelized edges. Transfer to a serving dish and garnish with parsley.