Oven-roasted tender carrots with smoky, peppery harissa and coconut glaze make a perfect side dish for any roasted or grilled dish, whether meat, poultry, or fish.
Pro Tip: reduce coconut water beverage to make a simple syrup. The calories are about the same as coconut milk but does not have saturated fat.
EQUIPMENT: parchment paper
Harissa Roasted Carrots with Coconut Glaze
Cuisine: MoroccanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
Meyer lemon
1 bunch carrots
3 tablespoons harissa
1/2 cup coconut water beverage
2 tablespoons olive oil
sea salt to taste
chopped cilantro or parsley (optional garnish)
Directions
- Preheat oven to 425°F.
- Zest lemon. Cut lemon in half for later use.
- Wash, peel, and trim carrots, leaving 1/2 inch of green tops for presentation. Cut diagonally into equal sizes for even cooking.
- In a small saucepan, reduce coconut water over medium heat until syrupy.
- Mix together reduced coconut water syrup, harissa, and olive oil.
- Toss carrots in harissa mixture until evenly coated.
- Place carrots on parchment-lined sheet pan. Sprinkle with salt.
- Roast 10–12 minutes, turning halfway, until just tender and lightly browned.
- Squeeze lemon juice over and sprinkle with zest.
- Drizzle with reserved harissa mixture.
- Gently toss with chopped cilantro or parsley and serve.
Notes
- Chef’s Notes: Use fresh, bright carrots for the best presentation. Adjust harissa for your preferred spice level.
Tags
carrots harissa