There’s always a vegetable on my table—I have my mom for that one! Over the years I’ve learned that carrots are one of the most versatile vegetables you can cook with. They’re naturally sweet, they roast beautifully, and they play well with so many different spices. My daughter Madeline especially loves carrots, so I’m constantly dreaming up new ways to make them.
This roasted harissa honey carrots recipe has quickly become a favorite in our house. It’s got a little sweetness, a little spice, and a lot of flavor. Baking the carrots en papillote (a French term for cooking food in a sealed parchment packet) makes them tender and juicy. Harissa paste brings a smoky heat, perfectly balanced by the flavors of crumbled feta, honey, pistachio, and a squeeze of lemon. Just like that, humble carrots become the star of the meal.
What is harissa?
Harissa is a North African chili paste made with roasted peppers, garlic, spices, and olive oil. Depending on the brand or recipe, it ranges in flavor from smoky and earthy to bright and citrusy. It’s one of my favorite ingredients to keep in the pantry because it instantly brightens up vegetables, meats, dips, and so much more.
What is the difference between harissa paste and harissa sauce?
You’ll often see both terms at the store. Harissa paste is the concentrated version—it’s thick, rich, and perfect for marinades like the one in this recipe. Harissa sauce is typically thinner, with more liquids added, so it’s easy to drizzle or spoon over cooked dishes. For this recipe, stick with paste—it clings to the carrots better after they come out of the oven.
What is en papillote?
Cooking “en papillote” means wrapping food in parchment paper or foil and baking it. As the food cooks, steam builds up inside the packet, gently cooking the ingredients while keeping them moist and flavorful. For this recipe, the en papillote technique helps lock in all the harissa honey marinade so nothing escapes. And when you open the parchment, it smells soooo good!
What pairs well with harissa honey carrots?
This recipe makes a gorgeous vegetable side dish for roasted chicken, grilled lamb, or even a simple piece of salmon. It’s also right at home in a holiday spread and pairs well with different proteins, depending on how they are seasoned. For a vegetarian spread, I love serving these carrots with couscous, tabbouleh, or a hearty lentil dish. Yum!
Pro Tips for Perfect Harissa Honey Carrots
Use slender carrots.
Slim carrots roast more evenly. If your carrots are thick, slice them lengthwise so each carrot is roughly the same size. This will help them all cook at the same rate.
Don’t skip the parchment packet.
Cooking these carrots en papillote helps them steam in their own juices while soaking up every bit of the harissa honey glaze. Plus, cleanup is a breeze!
Use roasted pistachios.
Make sure to use roasted pistachios. If you can only find raw ones, a quick toast in a dry skillet brings out the natural oils and adds an extra layer of nutty flavor.
Add garnishes right before serving.
Crumble the feta and sprinkle the pistachios at the last minute so they stay fresh and maintain their respective textures.
Level up your carrot game with some of these delicious recipes.
Harissa Honey Carrots Recipe with Feta, Pistachios, and Lemon
Tender roasted carrots cooked en papillote with harissa paste, honey, and warming spices—finished with creamy feta, crunchy pistachios, and a bright squeeze of lemon.
Ingredients
Instructions
- Preheat the oven to 375 °F.
- In a small bowl, whisk together olive oil, harissa paste, honey, smoked paprika, cinnamon, cumin, salt, and pepper. Transfer this mixture into a resealable bag, add the carrots, and toss to coat evenly. Set aside.
- To prepare your half sheet pan (13x18 inches), you need a piece of parchment double its width. Place the sheet of parchment centered on the pan (so there is excess hanging off both sides of the pan).
- Place your carrots in the middle, making sure to cover them with all the juices from your marinade. Cut the butter into four pieces and distribute over the carrots.
- Place the carrots in the center of the parchment. Lift the two short sides of the parchment so they meet in the middle above the food, then fold them down together several times to close. Next, fold up each open end a couple of times and tuck them underneath (or secure with a toothpick) to seal the packet. You should have a tightly sealed packet with a little space inside so the steam can circulate as it cooks.
- Roast in the oven on the middle shelf for 30 minutes. Check for tenderness with the poke of a skewer through the paper. If the carrots feel tender, remove them from the oven, or leave them in for another few minutes if they’re not as tender as you want.
- Remove from the oven and open the parcel carefully so you don’t get burned by the escaping steam. Place the carrots on your serving platter, catching all the juices, and finally drizzle with the lemon juice.
- Top with crumbled feta, chopped pistachios, and parsley. Serve warm or at room temperature.
