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a plate of roasted carrots on a blue table with a side of sea salt and a white napkin

Maple Harissa Roasted Carrots Recipe

Kristina Todini, RDN
Maple Harissa Roasted Carrots, a simple roasted carrots side dish recipe with sweet and spicy maple syrup and harissa sauce. Only five ingredients and under 30 minutes!
4.80 stars (5 ratings)
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine American, North African-inspired
Servings 4 servings
Calories 111 kcal

Ingredients
 
 

  • 1 pound carrots
  • 1 tablespoon oil
  • 2 tablespoons harissa sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • Pinch flaky sea salt
  • Optional: fresh herbs cumin seed for garnish

Instructions
 

Pan Roasting Instructions

  • Wash and cut carrots: First, wash and peel carrots, trim off the stem, and slice diagonally.
    1 pound carrots
  • Prepare the sweet harissa sauce: In a small mixing bowl, add harissa, maple syrup, and a water. Whisk well to combine and set aside.
    2 tablespoons harissa sauce, 2 tablespoons maple syrup, 1 tablespoon water
  • Roast carrots until brown: Heat a large cast iron skillet over medium-high heat and add oil. Add carrot slices to the skillet and cook until they begin to soften and become brown, about 7-10 minutes. Toss carrots with a spatula every few minutes to brown them on all sides.
    1 tablespoon oil
  • Add harissa sauce: When the carrots are browned on all sides, pour the sweet and spicy harissa sauce into the pan and toss to coat the carrots completely. Cook 1-2 minutes more, or until the sauce has thickened.
  • To finish: Remove carrots to a plate and top with a sprinkle of flaked sea salt and fresh herbs or cumin seeds (optional). Then enjoy!
    Optional: fresh herbs, Pinch flaky sea salt

Oven Roasting Instructions

  • Wash and cut carrots: First, wash and peel carrots, trim off the stem, and slice diagonally.
    1 pound carrots
  • Prepare the sweet harissa sauce: In a small mixing bowl, add harissa, maple syrup, and a water. Whisk well to combine and set aside.
    2 tablespoons harissa sauce, 2 tablespoons maple syrup, 1 tablespoon water
  • Roast carrots until brown: Roast the carrots in the oven on a sheet pan at 400 degrees F for about 15-20 minutes, tossing to brown on all sides.
    1 tablespoon oil
  • Add harissa sauce: Remove the pan from the oven and pour the sauce on the carrots, tossing to coat the carrots completely. Put the sheet pan back in the oven and cook 1-2 minutes more, or until the sauce has thickened.
  • To finish: Remove carrots to a plate and top with a sprinkle of flaked sea salt and fresh herbs or cumin seeds (optional). Then enjoy!
    Pinch flaky sea salt, Optional: fresh herbs

Notes

Recipe notes: Carrots can be roasted in either a skillet on the stove top or in the oven on a sheet pan; refer to recipe instructions for each method.
Tools Needed: cast iron skillet or sheet pan, spatula, knife, cutting board, whisk, mixing bowls
Prep Ahead: Cut carrots and prepare the maple harissa sauce up to three days ahead of time to make preparation faster.
Leftovers and Storage: Store leftover carrots in an airtight glass storage container in the refrigerator for up to four days. We do not recommend freezing, as carrots will be mushy when thawed.
Nutrition notes: This recipe uses completely plant-based ingredients and is vegan and gluten-free. It is high in fiber and a good source of vitamin A and potassium.

Nutrition

Serving: 1serving (about 1 cup)Calories: 111kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 180mgPotassium: 413mgFiber: 3gSugar: 12gVitamin A: 18995IUVitamin C: 8mgCalcium: 50mgIron: 0.4mg
Keyword carrot side dish, harissa and maple roasted carrots, harissa roasted carrots
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