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.

Ingredients

Here are all of the ingredients you’ll need to make these glazed harissa and maple carrots with chimichurri.

carrots, tops left on for the chimichurri
harissa paste
maple syrup
extra virgin olive oil
kosher salt
carrot tops
Italian parsley
garlic
cumin seeds
white wine vinegar
labneh (or thick yogurt)
pistachios (optional, for topping)

What is Harissa?

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?!

Is Harissa Spicy?

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.

How to Make Harissa Carrots

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!

Cooking Tips

Roast at a high temperature: in order to caramelize the carrots and also not overcook them, cooking them at a higher temperature is key. Start checking them after 25 minutes to see if they are fork tender and cooked through. Depending on the size/thickness of the carrots, they can take more or less time.
Use thinner carrots: for a quicker roasting time, try to find thinner carrots that are relatively the same thickness. If some carrots are thicker, slice them in half lengthwise.
Add harissa to taste: depending on the spice level of the harissa you’re using and your own heat preference, add as little or as much as you like. Always taste it ahead of time if you’ve never tried harissa, or the specific brand you’re trying.
Use whole cumin seeds: I’m a big fan of using whole seeds when you can. They have more flavour when freshly crushed.
Use a mortar and pestle to crush cumin: this is the easiest way to lightly crush the cumin seeds to release their natural oil and flavour. You can also use a coffee grinder for spices if needed, but only pulse once or twice if you can, otherwise you’ll end up with ground cumin.

Substitutions & Recommended Products

Maple syrup: use honey instead.
No carrot tops: if you can’t find carrots with nice tops on, use all parsley instead, or add in oregano and cilantro which is consistent with a traditional chimichurri.
White wine vinegar: use apple cider vinegar, or red wine vinegar instead.
Labneh: labneh is a soft cheese made from strained yogurt that is very popular in Middle Eastern cuisine. If you can’t find it, you can substitute with a very thick full fat yogurt instead.

Which Harissa Paste is Best?

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!).

Serving & Storage

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.

More Harissa Recipes

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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