Harissa & Brown Sugar Roasted Baby Carrots
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
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.