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Roasted Carrots with Harissa-Maple Glaze


  • 2 pounds of carrots, halved lengthwise
  • 1/4 cup of prepared harissa or homemade
  • 23 tablespoons of maple syrup
  • 2 tablespoons of olive oil
  • Juice from half an orange
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • salt and cracked pepper to taste
  • 45 slices each of orange and lemon (optional)


  1. Preheat oven to 425° F.
  2. Peel or scrub your carrots extra well and slice them lengthwise. I like to leave a little of the green top on. 
  3. Add harissa, maple syrup, olive oil, orange juice, paprika, and cumin in a bowl and whisk until combined.
  4. Pour the glaze mixture over the carrots, orange, and lemon slices. Toss until well coated.
  5. Arrange the carrots, orange and lemon slices in a single layer on a lined sheet pan or baking sheet. Be sure not to crowd.
  6. Bake for 18-20 minutes or until tender when pierced with a fork. I like mine with a little bite.
  7. Salt and pepper to taste
  8. Serve the carrots warm, straight from the sheet/baking pan. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.