Maple-Roasted Carrots With Harissa Yogurt
These Maple-Roasted Carrots are tossed in pure maple syrup and paired with a spicy harissa yogurt sauce, chopped pistachios, lemon zest, and parsley. The sweet, spicy, and savoury flavours come together beautifully in this easy carrot side dish!
I am so excited to share another healthy, vegetarian side dish idea with you guys today!
Roasting carrots brings out so much of the vegetable’s flavour and sweetness, compared to its raw counterpart. In this recipe, that sweetness is then paired with a spicy harissa yogurt, as well as chopped pistachios, lemon zest, and parsley.
These Maple-Roasted Carrots With Harissa Yogurt are truly a delicious combination of sweet, spicy, and savoury.
If you’re looking for a new way to enjoy carrots this fall/winter, or maybe you’re looking for a fun holiday side dish, you’re in luck! I hope you enjoy this one as much as I do.
Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!
Carrot Nutrition Benefits
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).
What Is Harissa?
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.
How To Roast Carrots
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.
How To Make Harissa Yogurt Sauce
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?!
How To Store Leftover Carrots
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.
More Easy Vegetable Side Dish Recipes
- Carrot Parsnip & Potato Mash
- Quinoa Stuffed Delicata Squash With Kale
- Balsamic Roasted Beets With Goat Cheese & Walnuts
- Roasted Asparagus With Vegan Pecan Parmesan
- Easy Roasted Zucchini With Parmesan & Basil
- Juicy Oven-Roasted Radishes
Did you give this Maple-Roasted Carrots With Harissa Yogurt Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Maple-Roasted Carrots With Harissa Yogurt
- Approx. 21 small-medium carrots
- 2 Tbsp extra virgin olive oil
- 2 Tbsp pure maple syrup
- Salt, to taste
- 1/8 cup raw pistachios, chopped
- 1/8 cup fresh parsley, chopped
- 1.5 tsp lemon zest
- 1/2 cup plain greek yogurt (benefits of Greek yogurt)
- 1 Tbsp harissa paste
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- Salt, to taste
- Preheat oven to 400F.
- Wash and dry carrots well, removing green tops if necessary. Spread carrots on a large baking sheet, and toss in olive oil, maple syrup, and salt until well-coated.
- Place baking sheet in the oven for about 25-30 minutes, tossing once halfway through. Carrots are done when they are slightly browned and tender.
- While the carrots cook, chop the parsley and pistachios. Zest the lemon and set aside.
- Next, prepare the harissa yogurt by combining all sauce ingredients in a small bowl, mixing well.
- Spread harissa yogurt sauce on a serving dish and top with roasted carrots. Sprinkle chopped parsley, pistachios, and lemon zest overtop. Add salt if desired. Enjoy immediately!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
6 Comments on “Maple-Roasted Carrots With Harissa Yogurt”
ExceLent , i love All your recipes, Already i did the carrots, they was squisite, thank you
That makes me so happy to hear! I’m so glad you enjoyed them. Thanks for sharing 🙂
This recipe is delicious, so simple to make and made for the perfect pairing with the pistachio pesto salmon! Loved it and will be making it all the time. Also a huge fan of the spicy harissa yogurt!
Hi Eva! Thank you so so much for sharing this!! I so appreciate it. So happy to hear you enjoyed this one and LOVE that you paired it with the pistachio pesto – yum!!
Delicious and easy. Everyone loved it!
Thank you so much for sharing, Judy! So appreciated. I’m so glad to hear everyone enjoyed this one 🙂