Description
A recipe for intensely flavored roasted carrots coated in harissa paste, served with a creamy and savory tahini sauce.
Ingredients
- 2 pounds medium carrots, peeled and trimmed
- 2 tablespoons olive oil
- 1 tablespoon harissa paste (mild or hot, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup cold water (or more, as needed)
- 1 small clove garlic, minced
- Pinch of salt (for the sauce)
- Optional: Fresh parsley or cilantro, chopped, for garnish
- Optional: Sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the peeled and trimmed carrots with 2 tablespoons of olive oil, 1 tablespoon of harissa paste, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the carrots are evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast for 20-30 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through the cooking time. The exact time will depend on the thickness of your carrots.
- While the carrots are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, 1/4 cup of cold water, minced garlic, and a pinch of salt.
- If the sauce is too thick, add more cold water, 1 teaspoon at a time, until it reaches a pourable, creamy consistency. Taste and adjust seasoning if needed.
- Once the carrots are finished roasting, remove them from the oven.
- Arrange the roasted carrots on a serving platter. Drizzle generously with the tahini sauce.
- Garnish with chopped fresh parsley or cilantro and a sprinkle of sesame seeds, if desired. Serve immediately.
Notes
- For a milder flavor, use mild harissa paste. For a spicier kick, use hot harissa.
- Ensure the water used for the tahini sauce is cold; this helps the sauce emulsify and become creamy.
- If you don’t have parchment paper, you can lightly grease the baking sheet.
- The tahini sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You may need to whisk in a little extra water before serving, as it tends to thicken when chilled.
- If your carrots are very thick, consider cutting them lengthwise to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean / North African