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Roasted Harissa Carrots & Tahini Drizzle

This easy to make and satisfying side dish will compliment almost any meal. It’s hard to beat the flavor (and nutrients) of roasted carrots with a hint of spicy harissa and a drizzle of tahini and sprinkling of pumpkin seeds. Enjoy the carrots right out of the oven, or make extra to add to bowls and salads the next day.

INGREDIENTS

Serves 4

12 carrots, washed, dried, and peeled
2 tablespoons olive oil
1 tablespoon harissa (hot chili pepper paste)
½-1 teaspoon sea salt
¼ teaspoon ground pepper
2 tablespoons tahini (or enough to drizzle on roasted carrots)
2 tablespoons roasted pumpkin seeds

This easy to make and satisfying side dish will compliment almost any meal. It’s hard to beat the flavor (and nutrients) of roasted carrots with a hint of spicy harissa and a drizzle of tahini and sprinkling of pumpkin seeds. Enjoy the carrots right out of the oven, or make extra to add to bowls and salads the next day.

INGREDIENTS

Serves 4

12 carrots, washed, dried, and peeled
2 tablespoons olive oil
1 tablespoon harissa (hot chili pepper paste)
½-1 teaspoon sea salt
¼ teaspoon ground pepper
2 tablespoons tahini (or enough to drizzle on roasted carrots)
2 tablespoons roasted pumpkin seeds

METHOD

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, mix the harissa and olive oil to combine. Next, place the carrots on the lined baking sheet and rub with the olive oil and harissa mixture. Sprinkle the sea salt and black pepper over the carrots. Roast the carrots for 20-25 minutes or until they can be pierced with a fork. Place the carrots on a plate and drizzle with the tahini. (Add a drop of water to the tahini if it is too thick.) Sprinkle with the pumpkin seeds and serve immediately.