These harissa roasted carrots are a delicious Moroccan side dish that balance spicy harissa paste with sweet maple syrup — a favourite flavour pairing. The simple harissa marinade is quick to make and yields caramelised, tender carrots. Serve with a dollop of yoghurt or a creamy dressing, sprinkle with goat cheese or crunchy pistachios for contrast.
With minimal ingredients and little hands-on time, these harissa-glazed carrots add bold flavour to everyday carrots and work equally well for a midweek side, meal prep or a casual dinner party.
In this post
- Ingredients and substitutes
- How to make harissa roasted carrots (step-by-step)
- Serving suggestions for harissa maple roasted carrots
Or jump straight to the recipe card.
Why you’ll love harissa maple carrots
Harissa maple roasted carrots are an ideal side for almost any meal. The sweet-and-spicy marinade and oven caramelisation produce irresistible flavour and texture.
- Easy: Whisk the marinade, toss the carrots, and roast until golden and tender.
- Diet-friendly: Naturally vegan and gluten-free — use plant-based yoghurt to keep it vegan.
- Versatile: Serve them as a side, toss into grain bowls, or pair with cooked grains, avocado and a tahini or yoghurt dressing for a complete meal. They also make an excellent salad topping.
- Delicious: Sweet, smoky and slightly spicy — the marinade is also great repurposed as a salad dressing.
Ingredients and substitutes
These roasted harissa carrots use common pantry staples and are easy to adapt if you need to substitute an ingredient.
Which carrots work best?
I use young rainbow carrots from the market, but baby carrots or small whole carrots also work well. If you’re using large, full-sized carrots, blanch them first in salted water until just starting to soften (about 10 minutes) so they become tender during roasting. Dress them in the hot harissa-maple marinade after blanching and roast uncovered until caramelised.
Whatever type you choose, scrub the carrots thoroughly, trim the tops and peel any damaged patches. Avoid over-peeling if you want to preserve the colour of rainbow carrots.
Harissa marinade ingredients
- Extra virgin olive oil — adds richness and helps carry flavour. Avocado oil or another neutral oil can be used.
- Harissa paste — brands vary in heat; choose one that matches your spice tolerance. Use rose harissa for a milder floral note or smoked harissa for a deeper flavour. Increase the harissa or add red pepper flakes for more heat. If you don’t have harissa paste, you can substitute other chili pastes or a blend of smoked paprika, cayenne and tomato paste.
- Maple syrup — balances heat and acids. Honey or agave are acceptable alternatives.
- Lemon juice — freshly squeezed (about half a lemon) brightens the marinade; you can use a splash of red wine vinegar instead.
- Garlic — fresh minced garlic is best; garlic powder can be used in a pinch.
- Salt — kosher or sea salt to taste; finish with flaked salt if needed.
- Black pepper — freshly ground for best flavour; Aleppo pepper is a nice alternative.
Top the finished carrots with yoghurt, sour cream or a creamy dill dressing and sprinkle with chopped pistachios for crunch.
How to make harissa roasted carrots (step-by-step)
This recipe layers a sweet and spicy harissa-maple marinade over carrots, then roasts them until caramelised and tender. It requires minimal prep and straightforward steps.
- Step 1: Make the marinade
- Step 2: Marinate the carrots
- Step 3: Roast the carrots
- Step 4: Serve
Step 1: Make a maple and harissa marinade
Preheat the oven to 425 °F (220 °C).
In a large bowl, whisk together:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste
- 2 tablespoons maple syrup
- 1 tablespoon freshly squeezed lemon juice (about half a lemon)
- 2 minced garlic cloves
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
Step 2: Marinate the carrots
Add 1 pound of young rainbow carrots or baby carrots (scrubbed, trimmed and peeled) to the bowl and toss to coat evenly in the harissa-maple marinade.
Step 3: Roast the carrots
Transfer the carrots to a rimmed baking sheet lined with parchment or a silicone mat and pour over any remaining marinade. Spread them in a single layer.
If the carrots have room to breathe on the tray, cover tightly with foil for the first 15 minutes to help them steam and become tender. If they fit snugly, you can skip the foil. Roast 15 minutes covered, remove the foil, stir and spoon any marinade over the carrots, then roast uncovered for another 10–15 minutes until golden and caramelised.
Step 4: Serve
Transfer carrots to a serving platter, scraping any caramelised marinade from the tray and spooning it over the carrots. Scatter with chopped pistachios and serve with a dollop of yoghurt, sour cream or creamy dill dressing.
These harissa maple roasted carrots are delicious warm or at room temperature.
Serving suggestions for harissa maple roasted carrots
These carrots make a vibrant side that complements many mains. Their sweet, smoky, spicy flavour and caramelised edges pair well with creamy dressings or tart components. Here are a few ideas:
- Grain bowl: Serve over quinoa or barley with cooked chickpeas, pickled onions, avocado and a tahini or maple-tahini dressing for a filling vegan meal.
- Couscous salad: Mix with couscous, feta and toasted almonds for a Moroccan-inspired salad; add yoghurt for creaminess.
- Roasted veg platter: Combine with other roasted vegetables — delicata squash, Brussels sprouts or sweet potatoes — on a bed of labneh or whipped feta and finish with extra harissa.
- Goat cheese salad: Toss with arugula, chopped walnuts and goat cheese. Use leftover marinade mixed with a splash of red wine vinegar for a quick vinaigrette.
Homemade harissa
- Harissa can be made from roasted red peppers or rehydrated dried chiles and spices. A homemade version allows you to control heat and flavour.
- If you prefer a dry blend, make a harissa-style spice powder to reconstitute into a paste when needed.
Related harissa recipes
If you enjoy this recipe, you may like other harissa dishes such as harissa roasted cauliflower, shakshuka with harissa, or harissa butter for spreading on bread or vegetables.
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Harissa Roasted Cauliflower -
Harissa Shakshuka
-
Easy Harissa Butter
-
Harissa Roasted Cherry Tomatoes
These harissa maple roasted carrots are simple to prepare and taste great warm or at room temperature. Finish with a spoonful of yoghurt and chopped pistachios, or follow one of the serving suggestions to make a full meal.
Harissa Maple Roasted Carrots
Equipment
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Baking sheet
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste*
- 2 tablespoon maple syrup
- 1 tablespoon freshly squeezed lemon juice, from half a lemon
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- black pepper, to taste
- 1 pound young rainbow carrots (or baby carrots)* scrubbed, trimmed and peeled
To serve (optional):
- 2 tablespoons shelled pistachio nuts, roughly chopped
- dollop creamy dill dressing or Greek yoghurt use plant-based yoghurt to keep this recipe vegan
Instructions
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Preheat the oven to 425 °F (see notes for convection adjustment).
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In a large bowl, whisk together the olive oil, harissa paste, maple syrup, lemon juice, garlic, salt and a generous grind of black pepper.
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Add the carrots and toss with the marinade to coat evenly.
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Transfer to a rimmed baking sheet lined with parchment and spread in a single layer. Pour any remaining marinade over the carrots.
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Cover tightly with foil if needed and roast 15 minutes. Remove foil, stir and spoon marinade over the carrots, then roast uncovered 10–15 minutes more until golden and tender. Allow to cool slightly or serve warm.
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Transfer to a serving plate, scrape up any caramelised bits, scatter with pistachios and serve with a creamy dressing or yoghurt.
Notes
- Peel only damaged patches on rainbow carrots to preserve colour; scrub until clean.
- For convection ovens, reduce the temperature (suggested 390 °F / 200 °C).
- If the carrots sit loosely on the sheet, cover for the first 15 minutes so they steam and become tender before caramelising; skip the foil if they fit snugly.
- Adjust harissa amount to taste. Add another tablespoon or a pinch of red pepper flakes for more heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is inspired by a harissa-and-maple carrots recipe from Nargisse Benkabbou’s Casablanca: My Moroccan Food.
Try more roasted vegetable sides:
- Charred Broccolini with Preserved Lemon
- Harissa Roasted Cauliflower
- Roasted Pink Oyster Mushrooms