Looking for a side that’ll stand out this Thanksgiving? Look no further than these charred, super tender carrots cooked in a spiced harissa oil. Smoky sweet carrots are balanced by brightness from the lemon zest, and the harissa paste mixture helps the carrots achieve a nice spice crust and char in the oven. Reserve some of that oil and drizzle it on at the end for a burst of flavor.


Credit: Jen Causey; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis

Recipe Summary

10 mins
40 mins
Serves 4 (serving size: about 4 carrot halves)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Stir together oil, harissa, lemon juice, cumin, kosher salt, paprika, and pepper in a small bowl. Reserve 2 tablespoons oil mixture in a separate small bowl for serving. Arrange carrots on a large rimmed baking sheet. Pour remaining oil mixture over carrots, tossing to coat.

  • Bake in preheated oven until carrots are tender and starting to char, about 30 minutes, flipping halfway through bake time. Transfer to a serving platter. Drizzle with reserved 2 tablespoons oil mixture. Sprinkle with lemon zest, and garnish with flaky sea salt.