Harissa Roasted Carrots
Carrots tossed in harissa paste, olive oil and honey, roasted until caramelised and served with yoghurt.
Photograph credit: carrots roasted by Trisha HAAS · CC BY 2.0 · Flickr
Harissa is a chilli and spice paste, and here it seasons the whole dish. A couple of spoonfuls turn plain carrots into something with heat, smoke and a deep red colour.
Cut the carrots into long, thick batons of the same size. Thin ones burn before they are soft. Toss them with the harissa, oil and honey in the tin so each piece is coated, and spread them in one layer. Do not crowd the tin. Carrots that touch steam, and carrots with space around them brown.
Roast at 220°C / 430°F for 30 minutes, turning once halfway. The edges should be dark and sticky, and a knife should slide in easily.
Spoon the yoghurt on a plate, pile the carrots on top and finish with the lemon juice and a scatter of parsley. The cool yoghurt takes the edge off the heat.
The Method for Harissa Roasted Carrots
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Heat the oven to 220°C / 430°F. Toss the carrots with the harissa, oil, honey and salt on a large tray and spread in one layer.
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Roast for 30 minutes, turning once, until dark at the edges and tender.
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Spoon the yoghurt onto a plate, pile on the carrots and squeeze over the lemon.
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Scatter with the parsley and serve.
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Tips That Matter
- Cut the carrots the same size.
- Spread them in one layer.
- If your oven runs hot, check at 25 minutes.
- Add the lemon after roasting.
Serve It With
Roast chicken · Couscous · Flatbread · Lamb chops
Keeping and Reheating
Keeps in the fridge for 3 days. Reheat in a hot oven or eat cold in a salad.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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