carrot side dish

Maple Harissa Roasted Carrots, a simple roasted carrots side dish recipe with sweet and spicy maple syrup and harissa sauce. Only five ingredients and under 30 minutes!

Maple Harissa Roasted Carrots Recipe

carrots

harissa sauce

maple syrup

water

flaky sea salt

cumin seed

Wash and cut carrots: First, wash and peel...

Wash and cut carrots: First, wash and peel carrots, trim off the stem, and slice diagonally.

Prepare the sweet harissa sauce: In a small...

Prepare the sweet harissa sauce: In a small mixing bowl, add harissa, maple syrup, and a water. Whisk well to combine and set aside.

Roast carrots until brown: Heat a large cast...

Roast carrots until brown: Heat a large cast iron skillet over medium-high heat and add oil. Add carrot slices to the skillet and cook until they begin to soften and become brown, about 7-10 minutes. Toss carrots with a spatula every few minutes to brown them on all sides.

Add harissa sauce: When the carrots are browned...

Add harissa sauce: When the carrots are browned on all sides, pour the sweet and spicy harissa sauce into the pan and toss to coat the carrots completely. Cook 1-2 minutes more, or until the sauce has thickened.

To finish: Remove carrots to a plate and...

To finish: Remove carrots to a plate and top with a sprinkle of flaked sea salt and fresh herbs or cumin seeds (optional). Then enjoy!

Roast carrots until brown: roast the carrots in...

Roast carrots until brown: roast the carrots in the oven on a sheet pan at 400 degrees F for about 15-20 minutes, tossing to brown on all sides.

Add harissa sauce: Remove the pan from the...

Add harissa sauce: Remove the pan from the oven and pour the sauce on the carrots, tossing to coat the carrots completely. Put the sheet pan back in the oven and cook 1-2 minutes more, or until the sauce has thickened.

Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.

Moroccan Raw Carrot Salad

carrots,

parsley

Dressing

extra virgin olive oil

lemon juice (about 1 1/2 lemons)

garlic cloves, finely chopped (1 teaspoon)

salt

cumin

cayenne pepper

Parsley

Put shredded carrots and chopped parsley in a large bowl

Make dressing

Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.

Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!

Note: This salad can be stored in an airtight container in the fridge for several days.

I have made a similar version with slivered almonds and sultanas - but instead of garlic and cumin it had honey and white pepper in the dressing.  Once youve put honey in the dressing it's way nicer I reckon.  Great go to salad though.

Making this recipe again tonight. I've made it many many times over. Love the dressing alone too for other salads. Nice thing about this recipe too is it lasts a couple of days in the fridge for great leftovers.

This is soooo delicious!!  Super quick and easy.  I served it as a side to slow cooked Moroccan lamb.

Love this recipe so much, tried it once and fell in love, it's become a regular in my home :)

I’ve been trying to replicate the Russian carrot salad I buy at a Russian supermarket  called NetCost.  This recipe nails it!   My favorite  breakfast is a thin slice of toasted rye spread with creamed cottage cheese and then a hefty spoon of this salad on top.  The smoothness of the cheese and the crunchy spicy of the salad is the perfect way to start my day.

These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!

Herb-Roasted Tri-Colored Carrots

olive oil

thyme

salt,

pepper,

lemon juice, optional

Preheat oven to 450F and line a baking...

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.

Add the carrots to the baking sheet, evenly...

Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.

Arrange the carrots in a flat layer with...

Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.

Stir and flip halfway through baking to ensure...

Stir and flip halfway through baking to ensure all sides cook evenly.

Evenly sprinkle with parsley, evenly drizzle with optional...

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

Recipe video above. This is a combination of 3 simple things that are devilishly good together: slightly spicy caramelised maple roasted carrots, crispy seasoned chickpeas and a cooling, creamy yogurt sauce with a subtle hint of garlic. The chickpeas add terrific crunch and because they&#39;re a starch, you can easily serve this substantial side dish as a meal. Both the carrots and chickpeas take around 30 minutes in the oven but you might need to add an extra 5 minutes or so depending on how long you take when you take the trays out to toss/season etc .

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

maple syrup ((or 2 1/2 tbsp honey))

tbsp sriracha

tsp cooking salt / kosher salt

tsp black pepper

400 grams/ 14 oz can chickpeas (, drained but not dried)

tsp smoked paprika

garlic powder

onion powder

yogurt

tsp garlic (, finely grated)

lemon juice

tbsp extra virgin olive oil

tbsp finely chopped coriander/cilantro leaves ((sub parsley))

pistachios (, finely chopped (Note 3))

Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8&quot; apart (for air circulation).

Chickpeas &amp; carrots - Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).

Crispy chickpeas - Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 - 25 minutes until they&#39;re crispy (listen for the clatter when you shake the tray - or eat one! Note 4).

Carrots 30 min  - Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.

Yogurt Sauce - Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.

Extra sauce - Mix until combined.

Assemble - Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!

This is an absolute winning recipe! I served this alongside Nagi's Roast Turkey, Cauliflower Cheese and Apple, Walnut &amp; Cranberry Salad for Christmas and it was the perfect combo. Don't forgo the chickpeas, they add the perfect texture contrast and are delicious on their own as well. Also, the sriracha is just the perfect amount, not too spicy at all. I'll be cooking this over and over. So yummy!

Killer recipe with serious bang for the buck! Thanks!

Wow! Amazingggg!  
- amazing balance! I made it super spicy and it was amazing with lots a lime and cilantro!

What a treat ! This is an excellent dish ! I didn’t have any chickpeas so I replaced them with asparagus and zucchini. It’s was really lovely. Thank you :)

Excellent recipe!   The flavors work really well together.  I made it exactly as written but next time I may forgo the chickpeas.  I tried it with and without the chickpeas and didn't think they added much.  The dish is excellent even without them.

I forgot to rate the recipe... I'd give 10 stars if I could

This flavour combo is divine. Double it/triple it so you have leftovers - eat cold for lunch the next day. Might be my favourite RTE recipe ever!

Beyond incredible- a recipe to impress 💕

delicious! I used honey instead of mapple syrup and it turned out amazing.. Thanks!

Wow Nagi, you did it again!
We just finished this dish, won't have to use the dishwasher, plates completely clean, ha, ha
Will just boast a little here...my partner picked our carrots fresh from the garden, sorry everyone, you must be a little jealous....the dish was spectacular!!

Insanely delicious. I used homemade maple syrup and it worked well. Will definitely make again. Might add some baby spinach next time.

These roasted carrots with crispy chickpeas are about to become your new side dish obsession! Sweet, caramelized carrots meet golden, crunchy chickpeas for the perfect balance of textures and flavors. Bonus: this easy, 30-minute recipe is loaded with protein, fiber, and antioxidants.

Epic Roasted Carrots With Crispy Chickpeas

carrots (6 to 8 medium carrots)

chickpeas

Tbsp olive oil (30 mL)

½ tsp each salt, garlic powder, onion powder, pepper

Tbsp tahini (30 g)

Tbsp lemon juice (30 mL)

Tbsp cold water (30 mL)

garlic (minced)

plain Greek yogurt (can sub dairy-free

feta cheese (can omit for vegan, 75 g)

Tbsp chopped Italian parsley

Roast

Roast: Preheat oven to 400°F (204°C). Halve 1 bunch carrots lengthwise, then add them to a baking sheet with 1 15-oz can chickpeas (drained and patted dry). Drizzle carrots and chickpeas with 2 Tbsp olive oil then sprinkle on 1 tsp smoked paprika, and, ½ tsp each salt, garlic powder, onion powder, pepper. Toss to coat evenly, then bake for 25 to 30 minutes, or until carrots are tender and chickpeas are crispy. (I like to keep the carrots and chickpeas separate so the chickpeas get nice and crispy!)

Sauce

Sauce: Whisk together 2 Tbsp tahini, 2 Tbsp lemon juice, 2 Tbsp cold water, 1 clove garlic, and ⅛ tsp salt.

Serve

Serve: Spread 1 cup plain Greek yogurt onto a large serving platter. Top with roasted carrots and chickpeas, then drizzle on the Tahini Sauce. Sprinkle with ½ cup crumbled feta cheese and 2 Tbsp chopped Italian parsley. Happy eating!

This was really yummy! I actually even forgot to put the tahini sauce on and it was good! Can't wait to try it with the sauce tomorrow.

https://www.youtube.com/watch?v=0U8YQtILgyI

These roasted carrots with crispy chickpeas are a side dish that doubles as a main…and triples as your new obsession! Caramelized carrots meet crunchy chickpeas for the perfect balance of textures and flavors. Bonus: this easy, 30-minute recipe is loaded with protein, fiber, and antioxidants.

Grab the full written recipe here: https://www.liveeatlearn.com/roasted-carrots-with-crispy-chickpeas/

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it: https://shop.liveeatlearn.com/products/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again

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The most viewed carrot side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine