These roasted carrots are sweet with just a little bit of smoky spiciness. They're the perfect side to any number of veggies an grains!

Moroccan Roasted Carrots With Harissa [Vegan]



  • 2-3-pounds of fresh carrots
  • 1/4 cup of maple syrup
  • 4 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 1 1/2 tablespoons of Harissa paste (mild)
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1/2 teaspoon of smoked paprika
  • Salt and pepper, to taste


  1. Preheat your oven to 375°F and place your rack in the center of the oven. Spray a baking sheet with a bit of olive oil and set aside.
  2. Trim the carrot tops leaving about 1/4-1/2 inch of the greens on the top. Scrub the carrots with a veggie brush removing all the dirt and leave the ends in tact.
  3. Next, take the garlic, syrup, oil, Harissa, cumin, smoked paprika, cayenne, salt, and pepper and whisk together until blended.
  4. Lay your carrots out in a single file row on your baking sheet and pour your Moroccan spice mixture over the top, coating each of the carrots.
  5. Bake for about 15 minutes and rotate the carrots so they char evenly. Then return to the oven for another 10-15 minutes or until you can insert a knife into the center of the carrot easily, testing for doneness. Remove and let cool. Serve hot or at room temperature.

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