Harissa Roasted Carrots with Whipped Feta Recipe
Harissa Roasted Carrots with Whipped Feta is a vibrant, flavorful dish featuring tender roasted petite carrots coated with a warm, spicy harissa and honey glaze. Paired with a creamy whipped feta infused with garlic, lemon, and olive oil, this recipe offers a perfect balance of sweetness, spice, and tang, making it an impressive side or appetizer for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Carrots
- 1 lb. petite carrots (peeled and trimmed)
- 1 tablespoon avocado oil
- ½ teaspoon ground coriander
- ½ teaspoon Aleppo pepper
- ½ teaspoon kosher salt
- 1 tablespoon harissa paste (less or more to taste)
- 1 tablespoon honey
Whipped Feta
- 1 garlic clove
- 8 ounces feta cheese (crumbled or broken into pieces)
- ½–¾ cup Greek yogurt or sour cream (see notes)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons extra virgin olive oil
Garnish
- Chopped cilantro or mint (for topping)
Instructions
- Prep: Position a rack in the center of the oven and preheat the oven to 425ºF. This ensures even roasting and proper caramelization of the carrots.
- Toss: Place the peeled and trimmed petite carrots on a parchment-lined baking sheet. Drizzle them evenly with avocado oil. In a small bowl, combine ground coriander, Aleppo pepper, and kosher salt; sprinkle this seasoning mix evenly over the carrots. Toss to coat thoroughly, then arrange the carrots in a single layer on the baking sheet. Roast for 20-25 minutes, flipping the carrots halfway through. For thicker carrots, roasting may take up to 35 minutes. The carrots are ready when they are tender upon piercing with a fork.
- Whip: While the carrots roast, prepare the whipped feta. Add the garlic clove to a food processor and pulse until minced into tiny pieces. Add crumbled feta cheese, ½ cup of Greek yogurt or sour cream, lemon zest, lemon juice, and extra virgin olive oil. Pulse until the mixture becomes thick and spreadable. If the feta mixture is too salty or thick, add the remaining ¼ cup of yogurt or sour cream to adjust texture and taste. For a thinner consistency, pulse an additional 20-60 seconds, taking care not to over-process or it will become too liquidy. Spread the whipped feta evenly on a serving platter.
- Baste: In a small bowl, combine the harissa paste and honey to create a glaze. Once the carrots are fork tender and partially roasted, remove them from the oven and baste the carrots evenly with the harissa-honey mixture. Return to the oven and roast for an additional 5-7 minutes until the glaze is caramelized and sticky.
- Serve: Allow the roasted carrots to cool slightly. Arrange them over the whipped feta on the serving platter. Garnish generously with chopped fresh cilantro or mint before serving to add a refreshing herbal contrast.
Notes
- Use Greek yogurt or sour cream based on your preference for tanginess and creaminess in the whipped feta.
- If harissa paste is not available, substitute with a blend of chili paste mixed with smoked paprika and cumin for similar flavor.
- Adjust harissa quantity according to your spice tolerance, starting with less and adding more if desired.
- Thicker carrots may require a longer roasting time; check tenderness by piercing with a fork.
- For a dairy-free version, substitute feta and yogurt with a vegan cheese spread and coconut yogurt.
