Harissa & Brown Sugar Roasted Baby Carrots

sides

Mar 22

Roasted baby carrots make the perfect side dish, and this recipe is quick and easy enough for a weeknight dinner or special enough for a holiday. I developed this recipe for Harissa & Brown Sugar Roasted Baby Carrots for the upcoming Easter Holiday. They go perfectly with the Za’atar Rack of Lamb with Pistachio Mint Gremolata; the flavors are amazing together!

If you haven’t cooked with Harissa before, it’s great on meat or vegetables. It’s a blend of chiles, smoked paprika, cumin, coriander, fennel, caraway, garlic, black pepper, cinnamon, mint, ginger and parsley. The smoky, spicy flavor works perfectly with a touch of brown sugar, which also works to caramelize the carrots while they’re roasting. If you haven’t tasted it before, this recipe for Harissa & Brown Sugar Roasted Baby Carrots is a must try!

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Course

Side

Cuisine

Middle Eastern

Servings

6 servings

PRINT THIS RECIPE

Ingredients

12 baby carrots, cleaned and sliced
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. brown sugar
½ Tbsp. harissa
Kosher Salt
Black pepper
1 Tbsp. fresh parsley, chopped

Instructions

1. Preheat oven to 425F.

2. Clean carrots and leave whole, or slice through vertically.

3. In a bowl, combine brown sugar, harissa, kosher salt and black pepper. Toss carrots in a bowl with EVOO and spice mixture.

4. Lay carrots in a single layer on a baking sheet and roast for about 15 mins. on top rack until golden brown, flip and cook for another 5 minutes.

5. Remove and serve with fresh chopped parsley.

I hope you enjoy making Harissa & Brown Sugar Roasted Baby Carrots! Here are some additional side recipes you might enjoy trying too!

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