Name: Harissa Honey & Feta Carrots
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4-6
Ingredients: 1 pound slender carrots, tops trimmed, peeled and halved lengthwise; 2 tablespoons olive oil; 2 teaspoons harissa paste; 2 tablespoons honey; ½ teaspoon smoked paprika; ½ teaspoon cinnamon; ½ teaspoon cumin seed; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1 tablespoon butter; 1 tablespoon fresh lemon juice; ⅓ cup crumbled feta; ¼ cup chopped roasted pistachios; 2 tablespoons chopped fresh parsley

Sides

Harissa Honey & Feta Carrots

Author: Mary DiSomma

There’s always a vegetable on my table—I have my mom for that one! Over the years I’ve learned that carrots are one of the most versatile vegetables you can cook with. They’re naturally sweet, they roast beautifully, and they play well with so many different spices. My daughter Madeline especially loves carrots, so I’m constantly dreaming up new ways to make them.

This roasted harissa honey carrots recipe has quickly become a favorite in our house. It’s got a little sweetness, a little spice, and a lot of flavor. Baking the carrots en papillote (a French term for cooking food in a sealed parchment packet) makes them tender and juicy. Harissa paste brings a smoky heat, perfectly balanced by the flavors of crumbled feta, honey, pistachio, and a squeeze of lemon. Just like that, humble carrots become the star of the meal.

Ingredient Tips

Harissa is a North African chili paste made with roasted peppers, garlic, spices, and olive oil. Depending on the brand or recipe, it ranges in flavor from smoky and earthy to bright and citrusy. It’s one of my favorite ingredients to keep in the pantry because it instantly brightens up vegetables, meats, dips, and so much more.

Preparation + Preservation Tips

Cooking “en papillote” means wrapping food in parchment paper or foil and baking it. As the food cooks, steam builds up inside the packet, gently cooking the ingredients while keeping them moist and flavorful. For this recipe, the en papillote technique helps lock in all the harissa honey marinade so nothing escapes. And when you open the parchment, it smells soooo good!

This recipe makes a gorgeous vegetable side dish for roasted chicken, grilled lamb, or even a simple piece of salmon. It’s also right at home in a holiday spread and pairs well with different proteins, depending on how they are seasoned. For a vegetarian spread, I love serving these carrots with couscous, tabbouleh, or a hearty lentil dish. Yum!

Extra Tips

You’ll often see both terms at the store. Harissa paste is the concentrated version—it’s thick, rich, and perfect for marinades like the one in this recipe. Harissa sauce is typically thinner, with more liquids added, so it’s easy to drizzle or spoon over cooked dishes. For this recipe, stick with paste—it clings to the carrots better after they come out of the oven.

Use slender carrots.

Slim carrots roast more evenly. If your carrots are thick, slice them lengthwise so each carrot is roughly the same size. This will help them all cook at the same rate.

Don’t skip the parchment packet.

Cooking these carrots en papillote helps them steam in their own juices while soaking up every bit of the harissa honey glaze. Plus, cleanup is a breeze!

Use roasted pistachios.

Make sure to use roasted pistachios. If you can only find raw ones, a quick toast in a dry skillet brings out the natural oils and adds an extra layer of nutty flavor.

Add garnishes right before serving.

Crumble the feta and sprinkle the pistachios at the last minute so they stay fresh and maintain their respective textures.

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