Roasted Baby Harissa Carrots

I’m a big fan of carrots – they’re delicious, nutritious, perfect in salads, pickled, roasted or added to baked goods.

This dish provides a wonderful diversity to the palate. Oven roasting the carrots brings out their natural sweetness and the harissa adds a delicious spicy flavour with just a tiny touch of sour (thanks to the fresh lemon juice in the harissa).

The natural intense flavour makes a perfect accompaniment to white fish however they can just as easily be paired with some roast meat or served on their own as a starter.

Because they take a while to cook, if I have extra I sometimes par-cook them at the weekend and then roast for a shorter period on a Monday or Tuesday night to accompany dinner.

For a variation, sprinkle with some roasted or activated almonds.


  • 1 bunch of baby/Dutch carrots (usually around 10-12)
  • 1 generous tablespoon of harissa
  • 1 dozen activated or roasted almonds, chopped up into smaller chunks – optional


  1. Pre-heat the oven to 180 degrees Fahrenheit or 350 degrees Celsius
  2. Line a baking tray with aluminium foil and place the carrots on top
  3. Coat the carrots is the harissa, ensuring that there’s some on both sides
  4. Place in the oven and cook for 25 minutes, turn and cook for a further 20 minutes
  5. Remove from the oven and if you’re using them serve sprinkled with the chopped almonds

If you prefer to par-cook the carrots, roast them for 17 minutes each side then remove from the oven and place in the fridge. The cay be kept for another 2 days and cooked for another 10-15 minutes before serving.

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