Spicy carrots, roasted in a pan with harissa paste, is an easy and versatile veggie side dish for most any meal! Serve these spicy carrots for an appetizer, garnished with coarse sea salt for the perfect spicy, sweet and salty kick!
Why harissa paste for spicy roasted carrots? Harissa is a hot chili paste from North Africa that is not only spicy but complex, from herbs and spices like garlic, caraway, and coriander. Harissa roasted carrots are flavor-packed and absolutely delicious!
- Whole young carrots – young carrots are smaller and thinner than regular carrots, which allow for faster roasting and caramelization.
- Harissa paste – harissa paste will add the spicy heat and will also give your carrots flavor from the spices and herbs in the paste.
- Orange juice – orange juice cools off the heat a bit while adding a slight sweetness that compliments that natural sweetness of the carrots!
- Extra virgin olive oil – extra virgin olive oil will bind all of your ingredients together.
- Coarse sea salt – coarse sea salt is the perfect garnish for these carrots when they’re done roasting.
- Whole young carrots – substitute baby carrots for whole young carrots (but slightly shorten cooking time).
- Harissa paste – substitute red chili paste or gochujang if you can’t find harissa paste.
Pan Roasted Carrots
Pan roasting carrots is easy and typically faster than roasting carrots in the oven. You’ll also get a delicious caramelization that’s distinctive to roasting carrots in a pan!
What Is Harissa?
Harissa is a hot chili pepper paste from Tunisia in North Africa. It is typically very spicy and is made into a paste by adding olive oil. Harissa paste often has a variety of spices and herbs like garlic, caraway seeds and coriander. A little goes a long way!
How to Reheat Roasted Carrots
Reheat carrots, covered, in the microwave for 1-2 minutes, garnishing with sea salt before serving. Or reheat in a pan over medium heat with a touch more olive oil until warm! Garnish with sea salt before serving.
Frequently Asked Questions (FAQs)
Harissa is typically very spicy, but it can vary by brand. I recommend looking for a harissa paste that is traditionally spicy! Harissa is not just spicy: it is smoky, earthy, and complex!
Harissa powder is a dried version of the chili peppers and spices in harissa paste. I find that harissa paste is more flavorful and is highly recommended in this recipe!
Other Veggie Recipes On Tastefully Grace!
- Whole Roasted Brown Butter Cauliflower
- Miso Glazed Carrots
- Summer Squash Carpaccio
- Roasted Delicata Squash With Pancetta
- Large pan/skillet
- 1 1/2 pounds whole young carrots with green tops*
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons orange juice
- 1 teaspoon harissa paste
- 1/8 teaspoon salt
- Coarse sea salt to finish
- Trim most of the green tops, leaving about ½ inch of the green stems. Wash and peel carrots. You should be left with about 1 pound of carrots!
- In a small bowl, mix together harissa paste, orange juice, olive oil and 1/8 teaspoon salt.
- Preheat a large skillet over medium heat. Once the skillet is hot, add the harissa mixture and then the carrots. Toss carrots with tongs until coated.
- Cover your skillet and let carrots pan roast for about 14-19 minutes until carrots are fork tender and caramelized, tossing every few minutes. For extra caramelization, uncover carrots for the last 2 minutes!
- Serve with a generous amount of coarse sea salt.
- Reheat carrots, covered, in the microwave for 1-2 minutes, garnishing with sea salt before serving. Or reheat in a pan over medium heat with a touch more olive oil until warm! Garnish with sea salt before serving.