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Home » Side Dishes

Published: Sep 20, 2019 · Modified: Apr 30, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 927 words. · About 5 minutes to read this article.

Harissa Roasted Carrots with Dukkah

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Harissa Roasted Carrots with Dukkah - a flavorful side dish featuring caramelized carrots with a sweet and spicy harissa glaze, creamy yogurt and crunchy spiced dukkah. 

Have you had harissa? What about dukkah? If not, you’re in for a treat. 

Harissa is a spicy chili-based condiment originating from North Africa and the Middle East. Generally a blend of chili peppers, garlic, oil and spices, it’s basically their ketchup. Harissa is used as the base for stews and curries, or simply enjoyed with bread. This condiment goes with just about anything.

I’ve topped these Harissa Roasted Carrots with a dollop of plain yogurt and a sprinkle of Dukkah. 

Dukkah is an Egyptian spice/seed/nut mixture that’s used as a condiment or seasoning, and is made with spices (cumin, coriander) and often hazelnuts or sesame seeds. Toss everything in your mortar and pestle (or food processor) and grind the aromas out. Amazingly fragrant, Dukkah tastes as good as it smells - amazing.

These Harissa Roasted Carrots are the perfect side dish for just about any meal. They're quick, nutrient-dense and super flavorful.

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. [feast_ads_disclosure]

Alright, enough talk, let’s get to making this super simple Harissa Roasted Carrots with Dukkah 

1 - Prep. Preheat oven to 425 degrees F. Remove carrot tops (use them in Carrot Top Pesto!), wash and trim carrots.

2 - Roast Carrots. Spread carrots out on a lined baking sheet. In a small bowl, combine harissa, olive oil, and maple syrup. Using your hands (or a brush), fully coat the carrots with the harissa mixture. Roast for 35-45 minutes or until carrots are fork tender and caramelized. 

3 - Make Dukkah. In a food processor or using a mortar and pestle, combine nuts, seeds, herbs and spices. Pulse until finely ground. 

4 - Serve carrots with a dollop of yogurt and a spoonful of dukkah. Enjoy!

Harissa Roasted Carrots with Dukkah: Tips, Tricks and Tools

Get the right tools: you’ll need a baking sheet and silicone baking mat, food processor (or mortar and pestle) and mixing bowls. 

No need to peel the carrots. Carrot skins are perfectly fine to eat (they even contain additional nutrients!), just make sure to scrub the carrots well. 

Save those carrot greens and make carrot top pesto or use as an alternative to parsley.

Harissa varies from mild to spicy. You can generally find it in the ethnic section in the grocery store. 

Make it plant-based: Use vegan yogurt or omit yogurt.

Make it a complete meal by pairing it with a lean protein (baked tofu or sumac chicken), complex carbohydrate (quinoa salad or couscous) and healthy fat. 

We hope you love this simple Harissa Roasted Carrots with Dukkah!

Love this simple Roasted Carrot recipe? Check out our other delicious vegetable side dish recipes like this Roasted Pear and Parsnips or our Ginger Miso Roasted Eggplant.

Did you enjoy this Harissa Roasted Carrots with Dukkah as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Harissa Roasted Carrots with Dukkah for later by pinning it to your Side Dish Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Harissa Roasted Carrots with Dukkah creations!

"The way to get started is to quit talking and begin doing." - Walt Disney

📖 Recipe

harissa roasted carrots with dukkah

Harissa Roasted Carrots with Dukkah

Harissa Roasted Carrots with Dukkah - a flavorful side dish featuring caramelized carrots with a sweet and spicy harissa glaze, creamy yogurt and crunchy spiced dukkah.
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Print Rate
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Author: The Crooked Carrot

Ingredients

  • 8 carrots 2 per person, scrubbed, tops removed, save the greens!
  • 3 tablespoons harissa
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ cup plain yogurt

Dukkah

  • ¼ cup hazelnuts
  • 2 tablespoons pistachios shelled, unsalted
  • 2 tablespoons sesame seeds
  • ½ tablespoon dried mint
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon salt
  • ½ teaspoon black peppercorns
  • red pepper flakes a pinch
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees F. Spread carrots out on a lined baking sheet.
  • In a small bowl, combine harissa, maple syrup and olive oil. Using a brush or your hands, coat the carrots in the harissa mixture until they are fully coated. Sprinkle with a little salt. Roast 35-45 minutes or until carrots are tender and caramelized.
  • In a food processor, add hazelnuts, pistachios, sesame seeds, mint, cumin seeds, coriander seeds, fennel, salt, peppercorns and red pepper flakes. Pulse until finely chopped.
  • Serve with a dollop of yogurt and sprinkle dukkah over carrots. Enjoy!

Equipment

  • Food Processor
  • Baking Sheet
  • Silicone Baking Mats

Notes

PREP AHEAD: This recipe can made prepared in advance, just make sure to store the carrots, yogurt and dukkah separately. Prep dukkah ahead of time to shorten the cooking process.
LEFTOVERS/STORAGE: Store in air-tight glass containers for 4-7 days
NUTRITION NOTES: This sweet and spicy carrot side dish is a great source of vitamin A and fiber. Pair it with a lean protein, complex carbohydrate and healthy fat for a well-rounded meal.
SERVING SUGGESTIONS: Serve with your choice of lean protein, complex carb and healthy fat. I particularly like to pair these carrots with baked tofu, and a quinoa salad or sumac roasted chicken and couscous.

Nutrition

Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 544mg | Potassium: 629mg | Fiber: 7g | Sugar: 12g | Vitamin A: 20538IU | Vitamin C: 10mg | Calcium: 160mg | Iron: 3mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!  

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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