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Harissa-Roasted Carrots with Mint

Harissa, a Moroccan pepper paste with a spicy kick, joins forces with honey for these delectable carrots.

Serves 8
Ready in 65 mins
Prep time 5 mins
Cooking time 60 mins
134 calories per serving


> 8 large carrots
> 3 tbsp olive oil
> 1 tbsp harissa
> 2 tsp honey
> 3 tbsp shelled pistachios
> 3 tbsp fresh mint
> 1 tbsp lemon juice


Preheat oven to 375°F. Peel the carrots and arrange in a roasting pan. Toss with 1 tbsp oil and season with salt. Roast 30 min.
Meanwhile, in a small bowl, whisk harissa, honey, and remaining 2 tbsp oil. Drizzle mixture over carrots and toss to combine. Roast 25–30 min. more, until carrots are tender.
Finely chop the pistachios and mint. Drizzle lemon juice over carrots. Transfer carrots to a serving platter and garnish with pistachios and mint.

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