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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.
Course: Side Dish
Cuisine: carrots, harissa, sheet pan, tahini, vegetarian
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.