Glazed and roasted carrots have to be one of the best spring veggies to roast. Yes, carrots are available year round, but when spring comes around, in season carrots just hit different. I love finding fresh, in season carrots and radishes with their tops fluffy and bright. When you find carrots that still have their tops on and their bright and bushy, that's a great sign that they're also fresher too. Plus, it's kind of like a two-for-one deal too. The tops of the carrots can be used in pestos, as a topper, mixed into salads or as with these harissa roasted carrots, combined with fresh parsley for an easy chimichurri. The fiery and spicy harissa carrots are mellowed out with cooling labneh, and freshened up with the chimichurri.
Here are all of the ingredients you'll need to make these glazed harissa and maple carrots with chimichurri.
Harissa is a blend of hot peppers, oil and various spices. It's a flavor base for curries and stews, as well as a condiment, in Libya, Tunisia, Algeria and Morocco, according to Middle Eastern food expert Paula Wolfert. The ingredients in harissa vary by neighbourhood, country, and ethnicity. The basic recipe calls for hot peppers, garlic, salt and lots of olive oil. Can you see why it's so tasty now?!
It depends on the brand. Some will be mild and some will be spicy, each jar will state if it's mild or spicy.
This recipe definitely packs a spicy punch. Personally, I didn't find it overwhelming by any means. But if you don't like any heat, then this recipe probably isn't the one for you.
When using harissa, feel free to start with a smaller amount and see how it works. Depending on your taste and spice preference, add more.
Preheat the oven to 425ºF.
Place the carrots on a large rimmed baking sheet(s), being sure they are fairly spaced out from one another.
In a small bowl, combine the harissa, maple syrup and olive oil.
Pour over top of the carrots and rub generously to coat the carrots. Season with salt.
Transfer to the oven and bake for 25 to 35 minutes, until fork tender and caramelized.
How to make the carrot top chimichurri:
In a bowl, combine the chopped carrot tops, parsley, garlic and cumin seeds. Drizzle in the oil and vinegar and toss to combine. Season with salt and pepper.
How to Assemble
Spread the labneh on a serving platter or dish. Place the carrots on top.
Drizzle the chimichurri on top followed by the pistachios. Serve and enjoy!
I've tried quite a few brands and here are the ones I recommend.
Personally, I love spice and have used this one from Mina (the spicy one, not mild) and it tastes SO good. I highly recommend it!
I also have used the Trader Joe's harissa paste which is quite good as well, it's not as spicy as others that I've tried, but a great price point.
If you want more spice and heat, this one from El Tounsi foods is delicious and quite spicy (even the mild one!).
These maple harissa carrots are best served while still warm from the oven. This will allow the labneh to soften a bit with the heat from the carrots.
If making ahead, roast the carrots until mostly cooked through and then re-heat just to finish cooking them and serve.
The carrot top chimichurri can be made a few days in advance and kept in the fridge. Let it sit out at room temperature for the oil to soften and become liquid again.
If you're looking for more ways to enjoy harissa, check these ones out!
Ready to make this? Let's get to it!
If you make these roasted harissa carrots please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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These roasted maple harissa carrots are spicy and full of flavour. Serve them with labneh and a quick and easy carrot top chimichurri sauce on top.