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An Easy Roasted Carrots Recipe with Green Harissa
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This fail-proof method for making roasted carrots is easy and delicious every single time. Our Roasted Carrots with Green Harissa and Whipped Feta recipe really celebrates carrots in their full glory – from root to leaf. It is the essence of no-waste cooking at its very best!
California’s soil is a foundation for the most vibrant produce under the sun. Among these treasures, California-grown carrots stand out for their sweetness, crunch, and versatility. This humble root vegetable should have earned its permanent spot in your crisper drawer by now. If it hasn’t, this recipe might just convince you to start stocking carrots on a regular basis.
Have You Ever Wondered What To Do With Whole Carrots?
Can you eat the entire carrot? Yes, you absolutely can! From the leafy greens to the crunchy orange goodness, carrots are 100% edible, delicious, and good for you.
Are Carrot Tops Edible?
Carrot tops are not only edible, but pack many nutrients. In a world where we’re becoming increasingly aware of our environmental impact and the importance of minimizing waste, utilizing the entire carrot is a culinary practice we can get behind!
Carrot tops can be enjoyed raw, and are a fantastic way to add texture and a nutritional punch to salads. Is it easy to balance their bitter taste by using other ingredients such as fresh herbs, spices, and other vegetables like roasted peppers.
What Are Carrot Tops Good For?
Carrot tops have a slightly bitter, herbaceous flavor. They add a unique twist to salads, pesto, and recipes – like our smoky green harissa sauce. They’re also rich in vitamins and minerals, making them an excellent addition to a healthy diet.
How Long Do You Roast Carrots?
For perfectly roasted carrots with a tender inside and a slightly caramelized exterior, aim for about 20-25 minutes in an oven preheated to 425°F (220°C). The high heat ensures a deliciously sweet and savory flavor that’s hard to resist.
What Spices Are Best for Roasted Carrots?
Keeping it simple with olive oil, salt, and pepper makes for a classic flavor combination (for good reason). Roasted carrots however also pair wonderfully with other flavors. Spices like cumin, coriander, and garlic also complement the natural sweetness of carrots. Try roasting carrots and playing with spices to unlock new flavor profiles and contrasts for you to experience.
Can Roasted Carrots Be Made Ahead of Time?
Yes, roasted carrots are a fantastic make-ahead option for meal prep or entertaining. Roast them beforehand and give them a quick reheat in the oven before serving. They’re just as delicious the second time around!
What Flavors Compliment Roasted Carrots Best?
Honestly, we can’t think of a lot of circumstances in which roasted carrots wouldn’t be a great side dish all on their own. It isn’t unusual for us to eat an entire sheet pan of them for dinner ourselves. But if you want to really take our roasted carrots to the next level, we suggest serving them with this Green Harrisa sauce below that is made with fresh carrot tops and whipped feta.
What is Green Harissa?
Traditional green harissa differs from red harissa in its base ingredients. Red harissa relies on dried red chilies for its vibrant color and heat. Green harissa uses fresh green herbs like cilantro and parsley for a more herbaceous and slightly less spicy profile. The green version is also known for its versatility and freshness, making it a perfect companion for lots of dishes.
What’s unique about our CA GROWN green harissa recipe is the inclusion of carrot tops. They add a unique, slightly bitter flavor to the sauce and support a no-waste cooking approach. Adding carrot tops alongside the roasted poblanos, fresh cilantro, and parsley creates a sauce that is both flavorful and sustainable. This recipe offers a creative way to use every part of the carrot in cooking.
The Inspiration Behind Our Twist On Green Harissa.
This Seared Lamb with Spicy Green Harissa Sauce recipe from Salt & Wind inspired our Carrot Top Green Harissa.
Aida uses her vibrant green harissa sauce in all sorts of ways: as a sauce for a roast, with seared lamb chops, and even on a sandwich.
This recipe is a go-to for spring entertaining, though it’s delicious year-round.
Click here to make this recipe.
Can you customize this Green Harissa recipe?
Of course! There are all sorts of ways to customize the flavors in this sauce. If you would like to go slightly spicier, use jalapeno or serrano peppers instead of the poblanos in this recipe. You can also swap out the fresh herbs and spices to your liking. The sky is the limit with a sauce like this and we can’t wait to see what you make!
What is Whipped Feta?
Whipped feta is a creamy, rich spread that transforms the distinct, tangy flavor of feta cheese into a smooth and luscious texture. Made by blending feta cheese and cream, it yields a consistency that’s both spreadable and deliciously dipable too.
What is delightful about the Whipped Feta in this recipe is that it offers a perfect balance of salty and tangy notes. This balance makes it an excellent addition to a variety of dishes. Whether served alongside roasted vegetables like this carrot dish or used in a beautiful canape or as a base for a savory tart, whipped feta adds a sophisticated flair and a depth of flavor that elevates two simple ingredients into something truly special.
More Uses for Whipped Feta
There are an infinite number of ways to use whipped feta. One of our favorite ways to serve it with green harissa are to spread it on a sandwich. You can also use it as a veggie dip. The veggie deep is so easy – just mix a few tablespoons of carrot top harissa (as pictured) or pesto into the whipped feta, and enjoy.
With this recipe for Roasted Carrots with Green Harissa and Whipped Feta, every bite leaves you wanting more! From the earthy sweetness of the carrots to the vibrant kick of green harissa mixed with creamy whipped feta and toasted walnuts – you’ll find yourself returning to this delicious recipe again and again.
More Delicious Recipes to Sink Your Teeth Into This Time of Year.
We could all use a little inspiration from time to time when it comes to making weekly meals or planning a holiday feast. Below are a few of our favorite carrot recipes to make and share this time of the year.
Roasted Carrot Raisin Slaw
This Roasted Carrot and California Raisin Slaw is a delicious and easy recipe that is full of flavor. Fresh shredded apple, apple cider, and freshly squeezed orange juice give it a unique and tantalizing taste. This slaw can be enjoyed as a side dish or on its own as a light and refreshing meal.
Click here to make this recipe.
Gluten-Free Carrot Cake
This delicious gluten-free carrot cake from A Girl Defloured is perfect for spring holidays but equally appropriate for Christmas or Thanksgiving. And don’t forget birthdays!
Click here to make this recipe.
Easy Pickled Beet Salad
Thanks to ingredients like beets and artichokes that are always in season in California, this recipe for beet salad will steal the show. So go ahead, have it any time of year!
Click here to make this recipe.
Cinnamon Raisin Butter Tarts
This recipe combines the comfort of classic baking with a touch of elegant sweetness. Each bite yields a perfect balance of delicate, flaky pastry, cradling a silky mixture of butter, sugar, and cinnamon, mixed with plump, juicy California raisins.
This recipe is perfect for those who cherish the time-honored combination of cinnamon and raisins or anyone searching for a refined butter tart.
Click here to make this recipe.
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Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Roasted Carrots with Green Harissa and Whipped Feta
Ingredients
For the roasted carrots:
- 1 lb of carrots, green tops reserved
- 2 TBSP olive oil
- Salt and black pepper to taste
For the green harissa:
- 2 poblano peppers, roasted, seeded, and peeled
- ½ cup carrot tops, about one bunch
- ¼ cup parsley
- ½ cup cilantro
- 2 cloves garlic
- ⅓ cup water
- 3 TBSP lemon juice
- ½ tsp lemon zest
- 2 TBSP cumin
- 1 tsp coriander
- ¼ tsp cardamom
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup + 2 tablespoons olive oil, divided
For the whipped feta:
- 4 ounces feta cheese
- 3 cups heavy cream
- salt to taste
To serve:
- 1/4 cup walnuts, toasted and chopped
Instructions
To make the roasted carrots:
- Preheat your oven to 425°F. (220℃) This high temperature will help the carrots become tender on the inside and caramelized on the outside.
- Start by cleaning the carrots thoroughly under cold running water to remove any dirt or debris. Use a vegetable brush if necessary to scrub them clean.
- Depending on your preference and the freshness of the carrots, you can choose to peel them or leave the skin on. Peeling is optional but can result in a smoother texture.
- Trim both ends of the carrots. If they are thin, you can leave them whole. For thicker carrots, cut them into evenly sized pieces, about 1-inch long (2.54 cm), to ensure even cooking.
- Place the cleaned and cut carrots in a large mixing bowl. Drizzle the olive oil over them, ensuring they are evenly coated. Season with salt and pepper to taste. You can also add herbs or spices like rosemary, thyme, or paprika for added flavor.
- Gently toss the carrots in the bowl to make sure they are well-coated with the oil and seasonings.
- Spread the seasoned carrots in a single layer on a baking sheet. Make sure there is space between each carrot to allow for even cooking.
- Place the baking sheet in the preheated oven and roast the carrots for about 20-25 minutes, or until they are tender and slightly caramelized. You can give them a gentle stir or shake halfway through cooking to ensure even browning.
- The roasted carrots are ready when they are tender when pierced with a fork and have developed a nice caramelized color on the outside.
To make the green harissa:
- Preheat your oven to 425°F. (220°C)
- Prepare the poblano peppers by coating them with oil and placing them on a sheet tray in the preheated oven. Roast the peppers for 20 to 30 minutes, turning occasionally, until they are blackened and blistered all over. Place the roasted peppers in a bowl and cover with plastic wrap, or transfer them to an airtight container. Allow them to sit at room temperature for about 10 minutes or until they have cooled enough to handle. Peel off the skin and scrape out the seeds, leaving only the meat of the pepper.
- In a blender or food processor, combine the roasted poblano peppers, carrot tops, parsley, cilantro, garlic, water, lemon juice, lemon zest, cumin, coriander, cardamom, salt, and black pepper. Blend the ingredients into a chunky paste, stopping periodically to scrape the sides of the work bowl.
- With the blender running, gradually drizzle the olive oil into the mixture, reserving 2 tablespoons of the olive oil.
- Once the green harissa is blended, transfer it from the blender to a bowl and stir in the remaining 2 tablespoons of olive oil to achieve the desired consistency.
To make the whipped feta:
- Crumble the feta cheese into the bowl of a stand mixer. Using the paddle attachment, mix the feta on medium speed. Slowly add the heavy cream, about a cup at a time, and increase the speed as the feta and cream become incorporated.
- With a spatula or bowl scraper, periodically scrape the sides of the bowl.
- Continue mixing until the cream and feta are fully incorporated and light and fluffy.
- Taste the whipped feta and add salt if needed. Keep in mind that feta cheese can be salty, so start with a small amount and adjust to your preference.
To serve:
- Spread a thin layer of whipped feta on a serving platter. Top with a layer of Green Harissa, then pile the roasted carrots on top. Sprinkle with toasted walnuts, flaky finishing salt, and cracked black pepper.