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Harissa-Roasted Carrots

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Hands-on time 10 mins
Total time 40 mins

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

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


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit