Harissa-Maple Roasted Carrots
These carrots are a little spicy, a little sweet, and totally delicious! Harissa is a Tunisian pepper paste made with roasted red peppers, chile peppers, and spices; it's a little spicy (of course), but also smoky, slightly sweet, and tangy. Chef Chris mixes the harissa with maple syrup for balance, then uses this marinade on roasted carrots for even more sweetness. The perfect side to accompany roasted turkey, beef, or chicken, these carrots will spice up any holiday menu!
Nutritional facts
Protein
6g
Carbs
61g
Calories
280kcal
Fat
3g
Ingredients
Canola and Olive Oil Blend, Cumin, Black Pepper, Garlic, Kosher Salt, Rainbow Carrots, Harissa, Maple Syrup
Reviews
4.1
Based on 65 reviews
Made a good spicy side dish. Had to cut some tips and ends off the carrots and the pieces were on the small side but otherwise tasted good.
Lisa · 05/31/26
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About Chris Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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