These carrots hit that spicy-sweet balance I’m always chasing. The harissa brings heat and depth, the maple syrup softens it just enough, and the oven does the rest. By the time they’re done, the edges are caramelized, the centers are tender, and you’ve got something that feels far more interesting than a basic roasted vegetable.
I like finishing them with a quick tahini drizzle because it cools everything down and adds richness without feeling heavy. The pepitas bring crunch, and suddenly you’ve got contrast in every bite — soft, charred, creamy, nutty.
This works just as well next to grilled chicken or fish as it does on a holiday table. It’s the kind of side dish that doesn’t ask for much attention but still holds its own.
Harissa-Maple Roasted Carrots with Tahini Drizzle
Roasted carrots tossed in a harissa-maple glaze and finished with a creamy tahini drizzle and crunchy pepitas.
Servings: 4
Ingredients
Carrots
- 1 lb carrots peeled, trimmed, and halved
- ⅓ cup harissa
- 2 tablespoons maple syrup
- ⅓ cup neutral oil
- 1 teaspoon apple cider vinegar
- Kosher salt to taste
Tahini Drizzle
- 2 tablespoons tahini
- 3 tablespoons cold water
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- Kosher salt to taste
For Serving
- ¼ cup pumpkin seeds pepitas
- Flaky salt optional
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a bowl, whisk together the harissa, maple syrup, neutral oil, apple cider vinegar, and salt.
- Toss the carrots in the harissa mixture until evenly coated.
- Arrange the carrots in a single layer on the prepared sheet pan, leaving space between them so they roast rather than steam.
- Roast for about 40 minutes, until fork-tender and caramelized.
- Switch the oven to broil and cook for 4–5 minutes, watching closely, until lightly charred at the edges.
- While the carrots roast, make the tahini drizzle. In a small bowl, whisk the tahini with cold water, adding the water a tablespoon at a time until smooth and creamy. Stir in the apple cider vinegar, maple syrup, and salt.
- Transfer the carrots to a serving platter. Spoon the tahini over the top and scatter with pepitas.
- Finish with flaky salt if desired and serve.
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