Maple-Roasted Carrots With Harissa Yogurt

This root veggie is a popular one – not only for its versatility and delicious taste, but also for its excellent nutrition profile!

Carrots are a great source of different micronutrients, such as vitamin A, K, B6, C, folate, and potassium.

In particular, carrots are a great source of beta-carotene, a carotenoid that your body converts into vitamin A. One cup of chopped carrots provides 428% of your daily vitamin A needs.

Beta-carotene, along with other plant compounds abundant in carrots like lutein and lycopene, act as powerful antioxidants. Antioxidants help to promote health and reduce risk for many chronic illnesses.

Carrots are also a good source of dietary fibre, with 1 cup of chopped carrots providing almost 4 grams of fibre (about 14% of your daily needs).

Harissa is a spicy chile paste that originates from North Africa. It’s typically made with ingredients such as smoked hot chile peppers, garlic, olive oil, and various spices.

I’m pretty new to experimenting with harissa myself, but so far I’ve loved adding it to pasta sauces, avocado toasts, eggs, and now dips. I love how it adds so much delicious flavour to foods, as well as the perfect amount of spice!

I’ve linked my favourite harissa brand here, if you’re interested in giving it a try.

This recipe is beyond easy to make, and it all starts with roasting the carrots!

To start, preheat your oven to 400F.

Then, remove the tops of carrots and give the carrots a good wash and dry. You can remove the skin if you want, but I like to keep it on (skins are always a great source of fibre).

Once the carrots are cleaned and dry, place them on a large baking sheet and drizzle olive oil, maple syrup, and salt overtop. Toss the carrots with your hands or a pair of tongs, until they are well-coated.

Place the baking dish in the oven for about 25-30 minutes, tossing halfway through. Carrots are done when they are fork-tender and slightly browned.

While the carrots cook, it’s time to prepare the harissa yogurt sauce!

All you need to do here is combine plain greek yogurt, harissa, garlic powder, lemon juice, and a little bit of salt in a bowl. Stir until well combined.

Then, spread the sauce over a serving plate, and top with the roasted carrots. Alternatively, drizzle the sauce overtop or serve on the side for dipping – it’s totally up to you!

Finally, sprinkle everything with some chopped pistachios, parsley, lemon zest, and extra salt. This delicious and healthy side is now ready to serve! So easy, right?!

If you plan on having leftovers, keep the harissa yogurt separate from the carrots (i.e. serve as a dipping sauce!) That way you can reheat the carrots separately (the sauce isn’t meant to be reheated).

Store both the sauce and roasted carrots in airtight containers for up to 3-5 days in the fridge.

Leftover carrots can be reheated in the microwave, lightly sautéed on the stovetop, or at a low heat in the oven.