Crispy-Sweet Honey Harissa Carrots That’ll Have You Coming Back for More!
Ever had vegetables that felt like they were made for a snack attack? These Honey Harissa Carrots bring a perfect balance of sweet and spicy that’ll leave you craving more. They’re not just a side dish; they’re a flavor-packed celebration of carrots that comes together in no time!
Why Make This Recipe
Get ready to fall in love with your veggies! Here’s why these honey harissa carrots are a must-try:
- Easy Cleanup: Who doesn’t love a recipe that means less time scrubbing dishes? Just one baking sheet and done!
- Family-Friendly: Even the pickiest eaters can’t resist these delightful honey and spice flavors.
- Quick Preparation: In about 30 minutes, your kitchen will smell like heaven, and you’ll have a gourmet side ready to impress.
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 2 pounds carrots
- 3 Tablespoons unsalted butter (melted)
- 2 Tablespoons harissa paste
- 2 Tablespoons honey
- 1½ teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- Fresh parsley (for garnish)
Directions
Ready to make these mouthwatering carrots? Just follow these simple steps:
- Preheat your oven to 400°F (200°C).
- Peel the carrots and slice them into 2-inch pieces.
- In a bowl, whisk together the melted butter, harissa paste, honey, apple cider vinegar, and kosher salt.
- Toss the carrots in the bowl until they’re well-coated with that tasty spice mixture.
- Spread the carrots in a single layer on a baking sheet or in a large baking dish.
- Bake for 25 minutes until the carrots start to brown and are fork-tender, tossing halfway through for even cooking.
- Serve with a sprinkle of fresh parsley on top.
How to Make Honey Harissa Carrots (Overview)
Making these carrots is as easy as pie—well, easier since no pie is involved! Just peel, slice, and whisk your way to flavor town.
Pro tip: Don’t skip tossing your carrots halfway through roasting. It gives them that beautiful color and flavor on all sides.
How to Serve Honey Harissa Carrots
These carrots can steal the spotlight on any dinner plate. Picture this: glossy, caramelized orange delights sprinkled with vibrant green parsley. Serve them alongside roasted chicken or fish, or toss them in a salad for a crunchy twist. The aroma? Absolutely intoxicating.
How to Store Honey Harissa Carrots
Wondering about leftovers? These beauties will keep in the fridge for about 3–5 days. Pop them in an airtight container and reheat in the oven to maintain that delightful crispiness. You can even freeze them for up to three months! Just make sure to thaw and reheat them for the best taste.
Tips to Make Honey Harissa Carrots
Here are a few insider tricks to elevate your carrot game:
- Select fresh carrots: The more vibrant the color, the sweeter the taste!
- Experiment with spice: Want it hotter? Add more harissa!
- Change up the vinegar: Balsamic works wonders for a sweeter twist.
Variation
Feeling adventurous? Try making these carrots vegan by swapping out the butter for olive oil. You can also add nuts like pecans for a crunchy texture or toss in some chickpeas for a heartier dish. Go wild!
FAQs
1. Can I use baby carrots instead?
Absolutely! Just reduce the roasting time slightly since they’re smaller.
2. Is there a substitute for harissa paste?
If you can’t find harissa, try a mix of red pepper flakes and a bit of smoked paprika for a similar kick.
3. How can I make these carrots ahead of time?
Prep and toss the carrots in the spice mix, then store them in the fridge. Just pop them in the oven when you’re ready to eat!
📌 Pin this recipe for your next cozy dinner night!
Honey Harissa Carrots
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Peel the carrots and slice them into 2-inch pieces.
- In a bowl, whisk together the melted butter, harissa paste, honey, apple cider vinegar, and kosher salt.
- Toss the carrots in the bowl until they’re well-coated with the spice mixture.
- Spread the carrots in a single layer on a baking sheet or in a large baking dish.
- Bake for 25 minutes until the carrots start to brown and are fork-tender, tossing halfway through for even cooking.
- Serve with a sprinkle of fresh parsley on top.