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Harissa Honey Roasted Carrots

Harissa honey roasted carrots are sweet, smoky and gently spicy, with caramelized edges and a bright lemon finish. An easy Thanksgiving vegetable side.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds medium carrots peeled and halved lengthwise if thick
  • 2 tablespoons olive oil
  • 1 tablespoon harissa paste mild or hot to taste
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons toasted pumpkin seeds optional

Equipment

  • Large rimmed baking sheet (for roasting)
  • Parchment paper (for easier cleanup)
  • Small bowl and whisk (for combining glaze)

Method
 

  1. Step 1: Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easier cleanup.
  2. Step 2: Dry the carrots. In a small bowl whisk olive oil, harissa, 1 tablespoon honey, salt and pepper. Toss thoroughly with the carrots.
  3. Step 3: Arrange carrots in a single layer with space between pieces. Roast for 20 minutes.
  4. Step 4: Flip the carrots and roast for 8–12 minutes more until fork-tender with browned edges.
  5. Step 5: Whisk the remaining 1 tablespoon honey with the lemon juice. Drizzle over the hot carrots, then sprinkle with parsley and pumpkin seeds. Serve warm.
  6. Tip: Cut carrots into similarly thick pieces so they finish together.

Notes

Harissa heat varies by brand; begin with less and adjust after tasting.
Nutrition is an estimate per serving, including the honey glaze.