• Stefani Renee

Roasted Carrots with Harissa-Maple Glaze

I didn't get a chance to fully get to everything I had planned for the Know Your Roots series once the Corona quarantine hit, but that's ok because we still had some winners from the series. Here's a recap of the recipes:

To finish up the series, I wanted to share a recipe for probably my favorite root vegetable, the carrot. I LOVE CARROTS!!! I like carrots raw, roasted, steamed, glazed, pureed, rainbow, juiced, you name it! This is my recipe for roasted carrots with harissa-maple glaze. I add bit of orange juice to the glaze and toss in a few slices of orange and lemon to give this side a hint of citrus. Hope you enjoy and tell me how you like it. Eat well!

Roasted Carrots with Harissa-Maple Glaze

by Stefani Renee


4-6 servings

2 pounds of carrots, halved lengthwise

3 tablespoons of prepared harissa or homemade

2 tablespoons of maple syrup

2 tablespoons of olive oil

Juice from half an orange

½ teaspoon paprika

¼ teaspoon cumin

salt and cracked pepper to taste

4-5 slices each of orange and lemon (optional)


1. Gather the ingredients.

2. Preheat oven to 425° F.

3. Peel or scrub your carrots extra good and slice them lengthwise. I like to leave a little of the green top on.

4. Add harissa, maple syrup, olive oil, orange juice, paprika, and cumin in a bowl and whisk until combined.

5. Pour the glaze mixture over the carrots, orange, and lemon slices. Toss until well coated.

6. Arrange the carrots, orange and lemon slices in a single layer on a lined sheet pan or baking sheet. Be sure not to crowd.

7. Bake for 18-20 minutes or until tender when pierced with a fork. I like mine with a little bite.

8. Salt and pepper to taste

9. Serve the carrots warm, straight from the sheet/baking pan. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.