Roasted Carrots With Harissa Vinaigrette
Updated March 31, 2026
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 50 mins
- Rating
- Comments
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Ingredients
2 pounds carrots, peeled and cut ½-inch thick on a bias
6 tablespoons extra-virgin olive oil, divided, more as needed
Fine sea salt
6 thyme sprigs
3 tablespoons harissa paste
2 teaspoons red wine vinegar, more to taste
½ teaspoon finely grated orange zest
Flaky sea salt
Sliced scallions and chopped mint, dill or cilantro, for serving
Chopped toasted hazelnuts (optional), for serving
Nutritional analysis per serving (6 to 8 servings)
12 grams carbs; 164 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 319 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Toss the carrots with 2 tablespoons olive oil and spread them in a single layer on a rimmed sheet pan. Season with salt and scatter thyme branches on top. Roast until caramelized at the edges and tender, 25 to 40 minutes, tossing them once or twice.
- Step 2
Meanwhile, in a small bowl, whisk together the harissa, vinegar, orange zest and a pinch of salt. Whisk in the remaining ¼ cup olive oil until emulsified. Taste and add more salt or vinegar as needed.
- Step 3
When the carrots are tender, remove the thyme branches from the pan and drizzle half of the vinaigrette on top, tossing to coat. Transfer carrots to a platter and drizzle with more of the vinaigrette. Sprinkle with flaky salt and top with the scallions and mint and the hazelnuts, if you like.
Private Notes
Comments
just made these! harissa carrots are my fave side dish. it made a lot of extra vinaigrette, I could have used 1 tablespoon of harissa and it would have been plenty. I used more vinegar too. It would be good on sweet potatoes and parsnips too. my normal harissa carrot side dish uses the powdered form of harissa, and I like it better than the paste.
I also had the dried harissa. I used the same amount. No need to make a paste, it blended in nicely.
Roast the carrots 85% of the way. Refrigerate. Spread back on the sheet pan and reheat at 450 until hot and tender. Toss with vinaigrette. (I roasted in the morning and then brought it to a Seder and reheated it just before serving. Worked great.)
Wonderful. Used large carrots and half spicy (Mina brand) and half mild harissa pastes. Excellent side dish for brisket and can see making this regularly.
Delicious. Addictive. I used 1 1/2 TBSP spicy harissa (Mina brand) and 1 1/2 TBSP mild. Depending on my audience I would change that proportion. Skipped the nuts. Very pretty too. Use large carrots. This isn't a recipe for the delicate ones.
Everyone liked these, but I am taking off a star only because there were not enough for 7 people, and it became overly fussy with all the garnishes. Note: the carrots shrunk a lot. I used a 2 lb bag of multicolor carrots and supplemented with a few more. But in the end, it only filled my smallest serving dish. The thyme roasted carrots alone smelled absolutely delicious. I only used about 1/2 the dressing. They probably needed only one garnish. The hazelnuts were a distraction.