November 30, 2014

Roasted Rainbow Carrots With Harissa

Recipe: Eric Vellend

Harissa is a Moroccan chili paste sold in a tube and can be found at select supermarkets and Middle Eastern food stores.


  •  2 large bunches rainbow carrots, unpeeled
  • 5 tbsp extra-virgin olive oil, divided
  • 1⁄2 tsp ground cumin
  • Salt and pepper, to taste
  • 2 tsp harissa
  • 1 tbsp lemon juice
  • 1⁄4 cup chopped cilantro


Yield: Serves 6 to 8

  1. Trim carrot greens leaving 1″. Scrub carrots and cut thicker ones in half lengthwise.
  2. Preheat oven to 400°F. Place carrots on large rimmed baking sheet. Toss with 3 tbsp oil, cumin, salt and pepper. Roast on bottom shelf, turning occasionally, until tender and lightly browned, 20 to 25 minutes.
  3. While carrots are roasting, whisk harissa, lemon juice and remaining 2 tbsp oil in small bowl until emulsified.
  4. Arrange carrots on serving platter. Drizzle with harissa dressing. Sprinkle with cilantro.

Donna Griffith


House & Home November 2013

Tags: carrots Recipe