Traditional recipes

Harissa-Roasted Carrots With Pistachios

Harissa-Roasted Carrots With Pistachios

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Serves 4 (serving size: about 5 carrots)

ByNargisse Benkabbou

November 2018

Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture.


  • 3 tablespoons harissa
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 2 garlic cloves, crushed
  • 1/4 teaspoon kosher salt
  • 21 ounces small carrots with tops, trimmed and peeled
  • 1/3 cup unsalted pistachios, coarsely ground

Nutritional Information

  • Calories 206
  • Fat 12g
  • Satfat 2g
  • Unsatfat 10g
  • Protein 3g
  • Carbohydrate 23g
  • Fiber 6g
  • Sugars 14g
  • Added sugars 6g
  • Sodium 283mg
  • Calcium 7% DV
  • Potassium 10% DV

How to Make It

Step 1

Preheat oven to 425°F. Stir together harissa, olive oil, maple syrup, garlic, and salt together in a large bowl. Add carrots; toss until well coated.

Step 2

Spread carrots in an even layer in a roasting pan, cover with aluminum foil, and roast at 425°F until tender, about 20 minutes. Remove foil, and cook until caramelized, 5 to 10 more minutes. Sprinkle with pistachios; serve immediately.

Watch the video: Warm harissa roast carrot, pistachio, orange and feta salad (August 2022).