Maple and Harissa Roasted Carrots

Harissa has a deep, smokey heat that is tempered with the addition of the sweet maple syrup. The carrots are roasted and become carmelized, then sprinkled with fresh parsley. This side dish cuts through rich, winter dishes and is a great side dish to serve with meat or chicken.

Maple and Harissa Roasted Carrots

Print Grocery List Print Recipe
Serves: 8 Total Time: 55 minutes


  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 tablespoon Harissa (you can find this in the International section of your grocery store)
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground black pepper
  • 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed
  • Fresh Italian-leaf parsley, for garnish


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