Feta Harissa Roasted Carrots

These Harissa Roasted Carrots come together in about 25 minutes and are topped with a yogurt-harissa sauce and feta cheese. 

If you’re looking for a way to spice up carrots, look no further than these Harissa roasted carrots. 

I feel like I’m always finding new ways to enjoy carrots, and while these pesto carrots might be my most frequently made, these Harissa roasted carrots are hands down my new favorite. Don’t get me wrong, enjoying them roasted with a little salt, pepper and sometimes tarragon is easy too, but these really take them from vegetable to a complete side dish, in my opinion. Growing up, we never ate roasted carrots; though we’d eat them in salads or soups, we didn’t just eat a side of carrots. Now? Now they’re a vegetable Miguel and I can both agree on. 

I guess you could say my love of Harissa is a recent one—the only other recipe I’ve used it in is my one pot tomato soup—but I really enjoy it. A little bit goes a long way and adds a punch of flavor and spice that I love, and it also pairs perfectly with lemon juice. Ahh lemon juice, you really can’t go wrong. 

 

For these roasted carrots, you’ll start by slicing the carrots in half, placing them on a baking sheet and drizzling them with olive oil. The carrots should roast in about 20-25 minutes. While they’re roasting, you’ll whisk yogurt, Harissa, lemon juice, and salt together. Once the carrots are done, you’ll drizzle them with some of the Harissa sauce and then sprinkle them with feta cheese for good measure. 

Note: you don’t have to slice the carrots in half, I just did it so that the carrots would roast a little more quickly. You can also omit the feta cheese if you prefer. 

If you need a new way to jazz up carrots, these Harissa roasted carrots are the answer! 

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