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harissa glazed carrots

Harissa Glazed Carrots

A roasted carrots recipe featuring whole carrots glazed with a sweet heat harissa sauce
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Modern Soul Food
Servings: 4 people
Calories: 62kcal
Author: Marwin Brown

Ingredients

FOR THE SAUCE

  • ¼ cup  Harissa paste
  • ½ tablespoon Lemon juice
  • 1 tbsp  Rice vinegar
  • tablespoon Olive oil
  • 1 tablespoon grainy mustard
  • 1 tbsp  Honey

FOR THE CARROTS

  • 1 lb Assorted Whole Carrots

Instructions

MAKE THE SAUCE

  • In a small bowl combine honey, olive oil, harissa, lemon juice, vinegar, and mustard. Reserve about 2 tablespoons.

MAKE THE CARROTS

  • Heat oven to 400°F.
  • In a large bowl, toss carrots with the harissa sauce. Spread carrots in a single layer on a baking sheet lined with parchment paper
  • Bake 30 minutes rotating the carrots about halfway through. Toss with reserved harissa sauce and cilantro (optional)

Notes

NOTES
Roast whole carrots. There is no chopping and they make for a great presentation. The one exception would be if your carrots are abnormally thick, then you'd want to half them lengthwise. Roast at 400 degrees max. Cook too high and they'll shrivel up like raisins Eat immediately as they don't hold up well texture wise. If you choose to make them ahead of time, then seal them tightly in an airtight container Choose carrot top carrots if available and reserve tops for pesto or salsa verde Peel your carrots. I don't peel (I always clean them though) carrots when I'm making stock because I like that earthy taste, but roasted that taste is too much and the skin gets wrinkly which ain't a good look.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 240mg | Potassium: 54mg | Fiber: 0g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 3.1mg | Calcium: 3mg | Iron: 0.2mg
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