Harissa-Roasted Baby Carrots

This salad is oh-so-tasty, but best of all, it is visually stunning! Double or triple the ingredients to put this side dish out as part of your BBQ spread. And, if you are not living a meat-free lifestyle, you could add a crumbling of feta cheese for added creaminess and salty flavor.

Chef Tips:

• Baby carrots are the cutest variety to use for this attractive salad. If possible, buy ones that still have the green tips attached for extra presentation personality! 
• If you cannot source baby carrots, use regular carrots, but they must be carefully cut into thinner batons to ensure even and thorough cooking. They need not be completely soft (we like a bit of crunchy texture), so check them as they roast.

Harissa-Roasted Baby Carrots

Kate

Spice up your side dish game with our Harissa-Roasted Baby Carrots, where tender, caramelized carrots meet a bold Harissa glaze for a burst of flavor that's both easy and irresistible.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Sides

Cuisine Dairy-Free, Gluten-Free

Servings 2 people

Calories 110 kcal

Equipment

• Large Serving Platter
• Mixing Bowl
• Swivel Peeler
• Parchment Paper
• Aluminum Baking Sheet Pan

Ingredients

  

1x2x3x

• 7 oz baby carrots
• 1 TB Harissa paste
• Generous pinch of ground cumin
• 5 oz iceberg lettuce thinly sliced
• 1 TB olive oil plus extra drizzle for the carrots
• 2 TB pomegranate seeds
• Sea salt
• Freshly ground black pepper

Instructions

 

• Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.
• Carefully peel the small carrots, then place them into a bowl.
• Add the harissa paste and ground cumin. Season with salt and pepper and just a small dash of olive oil. Toss well to evenly coat, then spread out onto the tray.
• Roast in the oven for 10-12 minutes until the carrots are tender but still retain a crunch. I advise tossing the carrots halfway through the cooking time.
• Meanwhile, place the shredded lettuce into a bowl and drizzle over the olive oil. Season with salt and pepper and toss to coat. Spread out onto a serving platter.
• When ready, transfer the cooked carrots to the serving platter over the lettuce and scatter over all the deliciously sweet pomegranate seeds.
• Serve and enjoy!
  
  
  

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 160mgFiber: 3g

Keyword dairy-free Harissa-Roasted baby carrots, gluten-free Harissa-Roasted baby carrots, Harissa-Roasted baby carrots

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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