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Harissa Roasted Carrots with Maple-Lime Tahini Sauce

Deliciously roasted carrots tossed in harissa paste and drizzled with a sweet and tangy maple-lime tahini sauce make for an irresistible side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Carrots
  • 1 lb fresh carrots, peeled and sliced into sticks Choose vibrant, fresh carrots for the best flavor.
  • 2 tablespoons harissa paste Adjust to taste for more or less heat.
  • 2 tablespoons olive oil Extra virgin olive oil is recommended.
  • Salt and pepper to taste
For the Maple-Lime Tahini Sauce
  • ¼ cup tahini Look for high-quality tahini for the best flavor.
  • 2 tablespoons maple syrup Use pure maple syrup for great taste.
  • 1 whole lime (juice of, about 2 tablespoons) Fresh lime juice works best.
  • as needed Water Add gradually for desired consistency.
  • Salt to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). While that’s heating, peel and slice the carrots into sticks.
Harissa Coating
  1. In a large bowl, toss the carrot sticks with harissa paste and olive oil. Sprinkle with salt and pepper, ensuring the carrots are well-coated.
Roasting
  1. Spread the coated carrots evenly on a parchment-lined baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway, until tender and caramelized.
Making the Sauce
  1. While the carrots roast, whisk together tahini, maple syrup, and lime juice in a small bowl. Gradually stir in water until achieving your desired thickness. Season with a pinch of salt.
Serving
  1. Transfer the roasted carrots to a serving dish and drizzle generously with the maple-lime tahini sauce. Optionally, sprinkle with sesame seeds or fresh herbs for garnish.

Notes

If you don’t have harissa, substitute with a little paprika and cayenne. Pair with grilled chicken or quinoa for a complete meal.