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Roasted Carrots on top of whipped feta cheese and carrot top green harissa.

Roasted Carrots with Green Harissa and Whipped Feta

Meg van der Kruik
This is a fail-proof method for making roasted carrots is easy and delicious every single time. This recipe for Easy Roasted Carrots Recipe with Green Harissa and Whipped Feta celebrates carrots in their full glory – from root to leaf. Showcasing the essence of no-waste cooking at its best.
2.93 from 57 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 710 kcal

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.

Video

Notes

To prep in advance: 
Green Harissa Sauce:
The poblano peppers can be roasted and prepped 2-3 days in advance of making the sauce. 
The sauce itself can be made up to 24-hrs in advance (for optimal results) and leftovers can be stored in the refrigerator for up to 2 days. Bring to room temperature before serving. 
Roasted Carrots:
Roast the carrots up to one day before you are planning to serve and give them a quick reheat in the oven just before serving.

Nutrition

Calories: 710kcalCarbohydrates: 16gProtein: 8gFat: 70gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 151mgSodium: 502mgPotassium: 507mgFiber: 3gSugar: 8gVitamin A: 14934IUVitamin C: 48mgCalcium: 245mgIron: 3mg
Keyword always in season, Carrot, carrot top, green harissa, roasted carrot
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