These Harissa Maple Roasted Carrots are sweet, a little spicy, and perfectly caramelized. They’re quick to prepare but full of flavor, adding a bright and colorful side dish to your table that pairs well with almost anything.
Roasting brings out the natural sweetness of the carrots while the harissa and maple mixture creates a warm, sweet and spicy glaze. Every piece comes out tender in the center with caramelized edges, balanced with a splash of lemon and fresh herbs for extra brightness.
Whether you’re serving them with a hearty vegan main, pairing them with grains and greens, or just snacking on them straight from the pan, this roasted carrot recipe is a simple, vibrant favorite that everyone will enjoy.
Table of Contents
Why You’ll Love These Roasted Carrots
- Sweet and spicy flavor. The mix of maple syrup, harissa paste, and smoked paprika creates a balanced glaze with a tiny amount of heat.
- Perfect caramelization. High heat brings out the best texture in carrots.
- Make-ahead friendly. Roast them in advance and warm them up when you’re ready to serve.
- Crowd-pleasing. These carrots add color and flavor to any meal and always disappear quickly.
Ingredients for Harissa Maple Roasted Carrots
- Carrots. Medium or large carrots are ideal for roasting. Cutting them on a bias creates more surface area to brown. Baby carrots work too.
- Olive oil. Helps the seasoning stick and supports browning.
- Harissa paste. Mild or spicy depending on what you prefer.
- Maple syrup. Adds sweetness and encourages caramelization.
- Smoked paprika. Adds a subtle smoky flavor.
- Kosher salt and pepper. Adjust to taste.
- Lemon juice. Adds a bright, fresh finish.
Optional add-ins:
- Crushed pistachios or almonds. For texture.
- Vegan yogurt, whipped vegan feta, or tahini sauce. Adds a cool and creamy contrast.
- Fresh herbs. Mint or cilantro add freshness.
- Pomegranate arils or dried cranberries. Sweet-tart garnish and extra color.
Find all measurements in the recipe card below.
How to Make These Delicious Roasted Carrots
- Prep the carrots. Preheat your oven to 425°F. Use a rimmed baking sheet. For best caramelization, roast directly on the pan.
- Season the carrots. Whisk together olive oil, harissa paste, maple syrup, smoked paprika, salt, and pepper. Add the carrots and toss to coat.
- Roast. Spread the carrots in one layer on the baking sheet. Roast for 40 to 45 minutes, tossing every 10 minutes. Add more time as needed until the carrots are tender and caramelized.
- Brighten. Toss the hot carrots with lemon juice to add that brightness.
- Serve. Plate the carrots over yogurt, whipped vegan feta, tahini sauce, or hummus if you like. Top with nuts, herbs, or any of your favorite toppings.
Sarah’s Recipe Tips
- Don’t crowd the pan. Make sure to spread the carrots out so they can roast properly. If you overcrowd the pan, they’ll steam and you won’t get that beautiful caramelization.
- Dial in the heat. Make sure to taste your harissa ahead of time and add more or less depending on your spice tolerance. If you don’t love extra-spicy food, make sure to pick up mild harissa.
- Finish with lemon and fun toppings. Don’t skip the lemon! The little bit of acidity adds so much brightness and ties all the flavors together. A sprinkle of fresh herbs and crunchy nuts will also add dimension to this dish.
Serving Suggestions
These roasted carrots are a fantastic side for just about anything. Serve them up next to our Marry Me Butter Beans, Lemon Herb Grilled Tofu, or even Garlic Peanut Noodles. The sweet and smoky flavor profile of the carrots go pretty well with most mains!
Frequently Asked Questions
I like the brand Mina! It comes in both mild and spicy, so you can use whichever variety suits your preference.
Yes! Parsnips, sweet potatoes, or any mix of root vegetables work well with this glaze.
Sure! Use mild harissa or reduce the amount as needed.
Storage and Reheating
To refrigerate:
Leftovers can be stored in an airtight container for 4 to 5 days.
To freeze:
Roasted carrots can be frozen for up to 2 months. However, once they’re frozen and thawed, they’ll lose that nice crispness that roasted carrots have. They’ll be much softer, so if that’s not your jam, skip freezing any leftovers.
To reheat:
Warm on the stovetop or in the oven until heated through.
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Harissa Maple Roasted Carrots
Equipment
- rimmed baking sheet
Ingredients
- 2 pounds carrots peeled and cut on a bias
- 2 tablespoons olive oil
- 2-3 tablespoons mild harissa paste depending on spice tolerance
- 2 tablespoons maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt more to taste
- black pepper to taste
- 1 tablespoon fresh lemon juice from about 1/2 a medium lemon
To Plate (use as many as you like)
- 1/3 cup roasted pistachios or almonds crushed or chopped
- 1/2 cup unsweetened plain yogurt or whipped vegan feta, or tahini sauce
- 1/4 cup chopped fresh herbs I like mint or cilantro
- 1/4 cup pomegranate arils or dried cranberries
Instructions
- Prep: Preheat oven to 425°F. You will need a rimmed baking sheet. You can line with a sheet of parchment for easy cleanup, but I actually find the carrots caramelize best when cooked directly against the metal.
- Season the carrots: In a mixing bowl, whisk together olive oil, harissa paste, maple syrup, smoked paprika, salt, and black pepper. Add in the cut carrots and toss to coat.
- Roast: Transfer the carrots to a rimmed baking sheet, arranging them in one layer. Roast for 40-45 minutes. Give them a toss roughly every 10 minutes so they cook evenly. Add extra time as needed until the carrots are tender and caramelized.
- Brighten: Once the carrots come out, toss with fresh lemon juice to brighten the flavor.
- Serve: I like to serve these carrots on top of a bed of vegan yogurt, vegan whipped feta, tahini sauce, or hummus. (This provides a nice cool counter-balance to the spice of the harissa but it's optional.) Top with crushed nuts for texture, fresh chopped herbs for freshness, and pomegranate arils or dried cranberries for a hint of sweetness/tartness.
Yummy and super easy to make!