Maple-Roasted Carrots with Harissa Feta Sauce
Overview
SERVES: 4-6 / PREP TIME: 30 Minutes / COOK TIME: 25 Minutes
Cooked carrots are so hot right now. They also happen to be in season in the spring. These are an easy side dish full of Vitamin A — eat your skincare! If you aren’t familiar with harissa, it’s a North African chili paste that lends a smokey and peppery element. The harissa feta sauce is tangy and spicy and perfect for carrots, chicken, dipping, or fully inhaling. Garnish with what you have: mint, parsley, pistachios, or pomegranate seeds.
Ingredients
1 lb carrots, peeled and tops removed
1 block feta cheese
1 tbsp harissa paste
3 tbsp maple syrup, divided
3 tbsp EVOO, divided
2 tbsp fresh mint or parsley
Salt and pepper
2 tbsp chopped pistachios (optional)
2 tbsp pomegranate seeds (optional)
Equipment
Large sheet pan
Food processor or blender
Instructions
Pre-heat oven to 425 degrees.
Peel your carrots and toss in 2 tbsp olive oil and 2 tbsp maple syrup. Spread out evenly on sheet pan and sprinkle with salt and pepper. Cook for 25-30 minutes until carrots are soft.
Make your harissa feta sauce by combining 1 tbsp maple syrup, 1 tbsp extra virgin olive oil, block of feta and harissa paste in the food processor. Add a pinch of salt and pepper. Blend until smooth.
Spread a generous amount of harissa feta sauce on serving plate. Top with roasted carrots, then garnish with parsley or mint, pistachios and/or pomegranate seeds.
Save the extra sauce for dipping!
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