These Honey Harissa Carrots are colourful, spicy and completely addictive, the perfect winter side to serve alongside your roast dinner or at your next winter potluck.
These harissa and honey-roasted carrots are the perfect combination of sweet and spicy flavours. The Harissa paste not only adds a delightful kick to the carrots but also infuses them with a comforting warmth.
While the honey caramelizes the carrots and to balance out the heat and sweetness, we sprinkle some crumbled feta on top, adding a touch of saltiness that brings all the flavours together beautifully.
Looking to add some delicious winter side dishes to your salad repertoire? Why not give our Sunchoke Arugula Salad or our Sweet Potato Cranberry Salad a try? These recipes are perfect for adding a burst of flavour to your winter meals.
What is Harissa,
and What Can I Use as a Substitute?
Harissa is a North African (Tunisian) blend made with chillies, spices, garlic and oil. You should be able to find it in the International food aisle at your supermarket or at a Middle Eastern specialty store. However, if you are unable to find it, try our Harissa recipe.
Alternatively, you may substitute with either sambal oelek or sriracha, as they both have the garlicky heat that the harissa paste adds. Then simply add ¼ teaspoon each of ground coriander and cumin powder to add the necessary spicy aroma.
Ingredient Substitutions and Variations
- Swap the Greens: Use some peppery arugula/rocket instead.
- Try a Different Cheese: For a creamier texture use some goat cheese or labneh. Or consider topping it with some whipped feta (just omit the basil).
- Use Another Root Vegetable: This salad also works just as well with roasted beets or parsnips.
- Switch the Baby Carrots: Instead of the Dutch carrots use a colourful bunch of rainbow carrots instead.
- Make it Vegan: By swapping the feta for some coconut yogurt or vegan Greek yogurt with some lemon zest stirred through.
- Consider Adding: some toasted nuts such as pine nuts, almonds or pistachios for some added crunch.
You Will Need
How to Make It (Step-by-Step)
Step 1 - Cook the Carrots.
- Preheat the oven to 180°C /356°C. Line a roasting tray or baking sheet with baking paper.
- Trim your carrots, then scrub well in a colander under cold running water to remove any dirt. Place in your tray or in a large bowl.
- Then add the olive oil, Harissa and honey, to the carrots and season with salt and pepper. Mix well until the carrots are well coated. Place in the middle section of your oven and cook the carrots until soft and caramelized (approximately 30 minutes), turning them halfway through.
Step 2 - Prepare the Remaining Ingredients.
- Wash your baby spinach and discard any wilted or damaged leaves; either pat the leaves dry or spin them dry with a salad spinner to remove excess water.
- Place all your dressing ingredients in a glass jar and shake until emulsified (well combined).
Step 3 - Assemble Your Honey Roasted Carrots
- Arrange the dry spinach leaves on a serving platter, top with the cooked carrots pour over the dressing, and then crumble in your feta.
- As a final flourish, you could also drizzle with some honey and garnish with some chopped fresh parsley. Serve and enjoy!
🍽 Serving Suggestions
These fiery glazed carrots make the perfect side dish at your next dinner party alongside a roasted lamb shoulder, lamb leg, or pork belly.
Also great with grilled meats, and poultry and are sensational to serve alongside Greek-style beef stew with some warm flatbreads.
Alternatively, you can add some grilled chicken or chickpeas and transform it into a meal.
Tips and Questions (FAQs)
Can I Use Regular Carrots?
Yes, you can but peel the carrots before roasting as they are not as sweet and either cut them into batons, rounds or diagonally so that they cook easily.
What Can I Do With the Carrot Tops?
There is no need to let those tender greens go to waste, you can:
1. Whip up a Chunky Green Sauce: They make a delicious and unique addition to the greens in pesto, in salsa verde or a chimichurri sauce. All great to use in your pasta, sandwiches, to top grilled meats and veggies or as dips!
2. Make a Nutritious Soup: Carrot tops are packed with nutrients, so why not use them to make a hearty soup? Sauté some onion and garlic, then add chopped carrot tops, vegetable broth, and your choice of veggies. Simmer until everything is tender, and blend it all together for a velvety smooth soup. Yum!
3. Toss them in Another Salad: Add them to your favourite salad for an extra burst of freshness. They have a slightly bitter and earthy taste that pairs well with crisp greens, tomatoes, cucumbers, and a tangy dressing like our lemony garlic one.
Can I Make This Recipe Ahead of Time?
This harissa-honey carrot can easily be prepared the day before, just keep all the components separate and assemble them just before serving.
What About the Leftovers?
While the spinach leaves may have wilted slightly, this salad can still be enjoyed the following day.
It’s super versatile, as you can add some cooked chickpeas or some quinoa to bulk it up and make another meal out of it. Use it as a filling in your wraps or in your grain bowls with added greens and grains.
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Recipe Card
Equipment
- Salad Spinner
Ingredients
- 500 grams baby/Dutch carrots (2 bunches approx. 18 oz)
- 1 tablespoon Harissa paste
- 4 tablesposon olive oil
- 3 tablespoons honey (or maple syrup)
- Sea salt and cracked black pepper
- 80 grams baby spinach leaves
- 40 grams feta (aproximately ¼ cup crumbled feta)
- 2 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 teaspoon honey
Instructions
- Preheat the oven to 180°C/360°C. Line a roasting tray with baking paper.
- Trim your carrots then scrub well in a colander under cold running water to remove any dirt. Place in your roasting tray.500 grams baby/Dutch carrots
- In your tray with the carrots add the Harissa, olive oil, honey and season with salt and pepper. Mix well until the carrots are well coated. Place in the middle section of your oven and roast the carrots until soft and golden (approximately 30 minutes), turning them halfway through.1 tablespoon Harissa paste, 4 tablesposon olive oil, 3 tablespoons honey, Sea salt and cracked black pepper
- Wash your baby spinach and discard any wilted or damaged leaves, either pat the leaves dry or spin dry with a salad spinner to remove excess water.80 grams baby spinach leaves
- Place all your dressing ingredients in a glass jar and shake until emulsified.2 tablespoons olive oil, 4 tablespoons lemon juice, 1 teaspoon honey, Sea salt and cracked black pepper
- Arrange the dry spinach leaves on a salad platter, top it with the roasted, pour over the dressing then add the crumbled feta.40 grams feta
- As a final flourish, you could also drizzle with some honey and garnish with some chopped fresh parsley. Serve and enjoy!
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