These Harissa & Maple Roasted Carrots are the kind of side dish that somehow ends up being the star of the show. Sweet, smoky, a little spicy, and outrageously creamy thanks to the whipped feta underneath. You know it's good when the veggies get eaten before the mains.
This recipe is proof that simple ingredients can deliver big, bold Mediterranean flavor. The harissa adds heat, the maple syrup brings sticky sweetness, and the carrots roast to glossy, caramelized perfection. Pile them over creamy whipped feta, scatter with crushed pistachios, and just like that… your weeknight side dish is giving fancy mezze platter energy.
If you love bold vegetables that hold their own, try my Roasted Za'atar Potatoes over Whipped Feta or if you are on a whipped feta kick, these Greek Chicken Meatballs or Whipped Feta are INCREDIBLE.
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Why You’ll Love This Recipe
Sweet + spicy perfection: Maple syrup and harissa balance each other beautifully.
Restaurant-level presentation: The whipped feta base makes this feel special with zero effort.
Minimal ingredients, big flavor: Just a handful of pantry staples transform the carrots.
Versatile: Works as a side dish, appetizer, or mezze platter centerpiece.
Meal-prep friendly: You can roast the carrots ahead and assemble before serving.
Harissa & Maple Roasted Carrots Video
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Ingredient Notes
Carrots: Roasting brings out their natural sweetness and makes them tender with golden edges. Use rainbow carrots if you want extra color.
Harissa: A North African chili paste that adds smoky heat. Choose mild or spicy depending on your preference.
Maple Syrup: Adds caramelization and a glossy finish that makes the carrots irresistible.
Smoked Paprika: Deepens the flavor and adds a warm, smoky layer that compliments the harissa.
Olive Oil: Helps the carrots roast evenly and get lightly crisp around the edges.
Kosher Salt: Balances the sweetness and helps the carrots caramelize.
Whipped Feta: Creamy, tangy, salty — a cool contrast to the hot, sweet carrots.
Pistachios: Adds crunch and a nutty richness that ties everything together.
💡 Pro Tip:
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Wash carrots and pat dry.
Step 2: Combine harissa, maple syrup, olive oil, smoked paprika, and salt.
Step 3: Toss carrots in the sauce, making sure they’re fully coated.
Step 4: Bake at 400°F until tender and caramelized, about 35–40 minutes, flipping halfway through.
Step 5: Spread whipped feta on a serving plate.
Step 6: Lay carrots over the whipped feta and sprinkle with pistachios.
Substitutions & Variations
Swap harissa for chili crisp, gochujang, or sambal for a different style of heat.
Replace maple syrup with honey or date syrup.
Use almonds or walnuts in place of pistachios.
Add a squeeze of lemon or orange zest before serving for brightness.
FAQ
Yes — they roast slightly faster. Just check them at the 25-minute mark.
Yes — try serving it with labneh, ricotta, hummus, or tahini instead.
Technically yes, though I find roasting imparts more flavor. Air fry at 380°F for about 15–18 minutes, shaking halfway.
More Side Dishes You'll Love
- Creamy Garlic Mashed Potatoes30 Minutes
- Portuguese Cornbread Stuffing1 Hours 30 Minutes
- Butter Lettuce Salad with Dijon Vinaigrette10 Minutes
- Potatoes Au Gratin: Scalloped Potatoes Who?
⭐️ Recipe
Harissa & Maple Roasted Carrots
Ingredients
- 3.5 tablespoon maple syrup
- 1 tablespoon harissa
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- 12 Carrots
- 3 tablespoon crushed Pistachios
- 1 cup whipped feta
Instructions
Preheat the Oven
- Heat oven to 400°F. Line a sheet pan with parchment for easy cleanup.
Prepare Carrots
- Wash and dry the carrots. Trim the ends if needed.12 Carrots
Make the Harissa-Maple Glaze
- In a bowl, combine harissa, maple syrup, olive oil, smoked paprika, and kosher salt. Mix until smooth.3.5 tablespoon maple syrup, 1 tablespoon harissa, 1 teaspoon smoked paprika, 1 tablespoon olive oil, ¼ teaspoon kosher salt
Coat the Carrots
- Toss the carrots in the mixture until fully coated.
Roast
- Arrange carrots on a baking sheet and roast until tender and caramelized, flipping once during cooking. They’re ready when the edges are golden and a fork slides in easily.
Serve
- Spread whipped feta onto a plate or shallow bowl. Layer the roasted carrots on top and finish with crushed pistachios. Serve warm.1 cup whipped feta, 3 tablespoon crushed Pistachios
Video
Notes
- Use evenly sized carrots: They roast more evenly. If using large carrots, slice them lengthwise.
- Flip halfway: Ensures both sides get golden.
- Want extra char? Broil for the last 1–2 minutes.
- Room-temp friendly: Perfect for mezze because it tastes great warm or at room temperature.
- Make it ahead: Roast the carrots and store separately — assemble right before serving.
Storage & Reheating
- Store leftovers in an airtight container for up to 4 days.
- Reheat in a 375°F oven until warmed through, or enjoy at room temperature.
- Whipped feta stays good for 5–6 days in the fridge.
Jean J. says
I am not that into carrots but these looked amazing and I ended up making them. I have to say, they turned out really nicely.