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Harissa Roasted Carrots with Whipped Feta Recipe

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4.1 from 85 reviews

This vibrant Harissa Roasted Carrots recipe features tender, caramelized petite carrots infused with warm spices and coated in a spicy-sweet harissa and honey glaze. Served atop a creamy, tangy whipped feta spread, it’s a perfect balance of flavors and textures—ideal for an elegant side dish or a unique appetizer.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Carrots and Seasoning

  • 1 lb. petite carrots, peeled and trimmed
  • 1 tablespoon avocado oil
  • ½ teaspoon ground coriander
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon harissa paste (adjust to taste)
  • 1 tablespoon honey

Whipped Feta Spread

  • 1 garlic clove
  • 8 ounces feta cheese, crumbled or broken into pieces
  • ½ to ¾ cup Greek yogurt or sour cream (start with ½ cup, add more if needed)
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Chopped cilantro or mint for garnish

Instructions

  1. Prep: Position a rack in the center of the oven and preheat it to 425ºF (220ºC).
  2. Toss the Carrots: Place the peeled and trimmed carrots on a parchment-lined baking sheet. Drizzle with avocado oil. In a small bowl, mix ground coriander, Aleppo pepper, and kosher salt. Sprinkle this spice mixture evenly over the carrots and toss to coat thoroughly. Arrange the carrots in a single layer on the sheet.
  3. Roast the Carrots: Roast the carrots in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even cooking. Thicker carrots may require up to 35 minutes. The carrots should be tender when pierced with a fork.
  4. Prepare the Whipped Feta: While the carrots roast, add the garlic clove to a food processor and pulse until finely minced. Add the crumbled feta, ½ cup Greek yogurt or sour cream, lemon zest, lemon juice, and olive oil. Pulse the mixture until thick and spreadable for about 20-30 seconds. Add more yogurt/sour cream up to ¾ cup if the mixture is too thick or salty. For a thinner consistency, pulse an additional 20-60 seconds, but avoid over-purée to prevent it from becoming liquidy. Transfer the whipped feta to a serving platter and spread evenly.
  5. Baste with Harissa Mix: In a small bowl, combine the harissa paste and honey. Remove the carrots from the oven once fork tender, baste them evenly with the harissa-honey mixture, then return the carrots to the oven for an additional 5-7 minutes until caramelized and slightly sticky.
  6. Serve: Allow the roasted carrots to cool slightly, then arrange them over the whipped feta spread. Garnish with freshly chopped cilantro or mint. Serve immediately for best flavor.

Notes

  • Use petite carrots or baby carrots for quicker and more uniform roasting.
  • The spice level of the harissa paste can be adjusted to suit your taste; start with less if you prefer milder heat.
  • Greek yogurt can be substituted for sour cream in the whipped feta for a slightly tangier flavor.
  • The whipped feta can be prepared ahead and refrigerated; bring it to room temperature before serving.
  • For a dairy-free option, try a vegan feta substitute and coconut cream, although flavor and texture will differ.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/harissa-roasted-carrots-with-whipped-feta-recipe/