Succulent, harissa roasted carrots marinated in a spicy sauce with tangy pomegranate arils and drizzled with creamy tahini dressing. A simple, yet impressive, vegan holiday side dish!
To me, there is nothing better than a perfectly roasted vegetable with the absolute best sauce. When we go out to eat and there are vegetable dishes for starters, we always order them and love how each vegetable comes with a different sauce that perfectly highlights the natural flavor of the vegetable while bringing in a bold flavor with the sauce.
These carrots do just that. They are marinated in a spicy, earthy sauce and roasted to a tender texture and finished with a tangy, rich, and creamy sauce.
What is Harissa?
Originating from Tunisia, harissa is a spicy, smoky, peppery red chili paste common in Middle Eastern and North African cuisine. It adds a nice spicy kick to any dish without being overpowering. It even has hints of garlic and citrus.
Ingredients
The rainbow carrots are marinated in a harissa sauce. Olive oil helps create the tender texture during roasting while adding earthiness, garlic cloves add a pungent aroma, harissa adds a spicy, smoky flavor, maple syrup adds sweetness, salt seasons and helps enhance the other flavors, cumin brings in a warming element, paprika adds even more heat, cinnamon adds just the right amount of spice, and lemon zest adds citrus.
Tahini sauce is drizzled over top of the roasted carrots. The tahini sauce is made with tahini, which has a nutty, earthy flavor, lime juice adds tangy, citrus flavor, maple syrup adds sweetness, and tamari adds a salty, umami taste.
The dish is garnished with freshly minced parsley and pomegranate arils.
How to Make Harissa Roasted Carrots
Preheat oven to 425F. While the oven is preheating, slice the carrots lengthwise into quarters (unless they are already small). Place them into a large shallow dish—a square baking dish works great!
Whisk the marinade ingredients together.
Use your hands to rub the sauce generously over the carrots. Let the carrots sit in the marinade for at least 15 minutes. (30 minutes preferably, but if you're short on time, 15 minutes will do 🙂 )
Once done marinating, spread the carrots onto a baking sheet. Bake for 20 minutes. Stir halfway through. After 20 minutes, remove the pan from the oven, stir, and add a splash of water. Place back in the oven for about 10 minutes, watching carefully to prevent the carrots from burning. Remember that all ovens are different! 🙂
Once done, drizzle tahini sauce over the carrots and sprinkle on pomegranate arils and freshly minced parsley.
What to Serve with Harissa Roasted Carrots
These Harissa Roasted Carrots make a lovely side dish for the holiday table. Whether you're enjoying them as a side for Thanksgiving or Christmas, or you are simply making the most of fall and winter flavors, here are some other cold weather dishes that go well with these roasted carrots.
- Tofu Steak with Mashed Sweet Potato
- Harvest Bowl with Maple Tahini Sauce
- Thai Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Pumpkin Cauliflower Curry
Recipe Variations
You can make this recipe with other vegetables beyond carrots. Try sweet potatoes, butternut squash, or another autumn squash. Parsnips, kohlrabi, or beets would also taste lovely in this dish.
Frequently Asked Questions
Why are my roasted carrots hard?
Typically this means the carrots have not been roasting long enough. Every oven cooks differently, so it may take less time or longer, depending on your oven.
How long do roasted carrots keep?
If stored in an airtight container in the refrigerator, these roasted carrots will last for 3 days. The sooner they are enjoyed the better!
How do you cut carrots for roasting?
Carrots roast quite easily, meaning they don't have to be cut too small to cook well. I like to leave them a bit longer for beautiful presentation, but you can cut them into matchsticks. You can even leave the stems and tips on. You can peel carrots, but you don't have to. The peel sometimes has a bitter taste, but I don't notice it—and why waste something so nutritious. 🙂
I hope you enjoy these Harissa Roasted Carrots! Share the recipe with your friends and family, and let me know what you think in the comments. 🙂
More Vegan Holiday Dishes
- Tofu Steak with Mashed Sweet Potato
- Harvest Bowl with Maple Tahini Sauce
- Thai Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Vegan Cheese Board
📖 Recipe
Harissa Roasted Carrots
Ingredients
- 2 pounds carrots preferably rainbow
Harissa Marinade
- 2 tablespoons olive oil extra virgin
- 2 garlic cloves minced
- 1 tablespoon harissa
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon lemon zest
Tahini Sauce
- 3 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon maple syrup
- ½ tablespoon tamari
Garnish
- Fresh parsley minced
- Pomegranate arils
Instructions
- Preheat oven to 425F. While the oven is preheating, slice the carrots lengthwise into quarters (unless they are already small). Place them into a large shallow dish—a square baking dish works great!
- Whisk the marinade ingredients together. Use your hands to rub the sauce generously over the carrots. Let the carrots sit in the marinade for at least 15 minutes. (30 minutes preferably, but if you're short on time, 15 minutes will do 🙂 )
- Once done marinating, spread the carrots onto a baking sheet. Bake for 20 minutes. Stir halfway through. After 20 minutes, remove the pan from the oven, stir, and add a splash of water. Place back in the oven for about 10 minutes, watching carefully to prevent the carrots from burning. Remember that all ovens are different! 🙂
- Once done, drizzle tahini sauce over the carrots and sprinkle on pomegranate arils and freshly minced parsley.
