Harissa-Roasted Carrots

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Harissa-Roasted Carrots Recipe

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

The harissa spices are muted here, lending complexity but not heat.

Serves 6 (serving size: about 3/4 cup)


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2 tablespoons extra-virgin olive oil
1 1/2 pounds peeled baby carrots
4 bay leaves
1 lime, sliced
1 teaspoon ground cumin
1 teaspoon ground harissa spice mix or garam masala
1/4 teaspoon kosher salt


Hands-on: 10 Minutes
Total: 40 Minutes

1. Preheat oven to 450°.

2. Combine first 4 ingredients in a medium bowl. Sprinkle with cumin and harissa spice mix. Arrange carrot mixture in a single layer on a foil-lined jelly-roll pan. Cover with foil. Bake at 450° for 13 minutes. Uncover; bake an additional 10 minutes or until tender. Sprinkle with salt.

Created date

November 2014

Nutritional Information

Calories 94
Fat 5 g
Satfat 0.7 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 1 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 159 mg
Calcium 44 mg