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When it comes to elevating simple vegetables into culinary delights, Fiery Harissa Roasted Carrots stand out as an exciting option that packs a punch of flavor. The combination of sweet, tender carrots roasted to perfection and the spicy, smoky notes of harissa creates a dish that is not only visually stunning but also irresistibly tasty. This recipe is perfect for those looking to add a bit of zest to their usual vegetable side dishes, whether for a weeknight dinner or a festive gathering.

Fiery Harissa Roasted Carrots

Discover the vibrant flavors of North African cuisine with Fiery Harissa Roasted Carrots! This recipe transforms simple carrots into an exciting side dish, combining their natural sweetness with the spicy kick of harissa paste. Perfect for any meal, these roasted carrots not only taste amazing but are also packed with nutrients. Dive into a culinary adventure with simple ingredients and a step-by-step guide to impress your family and friends. Enjoy this deliciously fiery twist on a classic vegetable side!
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Ingredients
  

1 lb (450g) young carrots, scrubbed and trimmed

3 tablespoons harissa paste

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh cilantro or parsley, chopped for garnish

Greek yogurt or tahini, for drizzling (optional)

Lemon wedges, for serving

Instructions
 

Prep the Carrots: Preheat your oven to 425°F (220°C). If the carrots are large, cut them in half lengthwise. Place the carrots on a large baking sheet.

    Make the Harissa Marinade: In a small bowl, whisk together harissa paste, olive oil, honey (or maple syrup), ground cumin, smoked paprika, salt, and pepper until well combined.

      Coat the Carrots: Pour the harissa mixture over the carrots, ensuring they are well-coated. Use your hands or a spatula to toss the carrots until they are evenly covered in the marinade.

        Roast: Spread the carrots out in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, tossing halfway through for even cooking.

          Serve: Once roasted, remove the carrots from the oven and let them cool slightly. Transfer to a serving platter, drizzle with Greek yogurt or tahini (if using), and sprinkle with chopped cilantro or parsley. Serve with lemon wedges for an extra zing!

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4