Spicy Harissa Glazed Carrots with Pistachios and Mint
Berkeley BowlSpicy Harissa Glazed Carrots with Pistachios and Mint
Ingredients
For the Harissa Glazed Carrots
- 1 1/2 pounds carrots, preferably a mix of colors like purple, orange, and yellow, scrubbed and trimmed, cut into 1/2-inch thick coins or 2-inch long spears
- 2 tablespoons olive oil
- 1 tablespoon harissa paste, or more to taste for extra spice
- 1 tablespoon maple syrup, or honey
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garnish
- 1/4 cup pistachios, shelled and roughly chopped, from the bulk section
- 1/4 cup fresh mint, chopped
- as needed flaky sea salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the carrots: If using larger carrots, cut them into 1/2-inch thick coins or 2-inch long spears. For smaller, slender carrots, you can leave them whole or halve them lengthwise. Aim for uniform pieces to ensure even cooking. Berkeley Bowl often has a fantastic selection of heirloom carrots; feel free to mix and match colors for a vibrant dish!
⏱️ 10 min
- 3
In a large bowl, whisk together the olive oil, harissa paste, maple syrup (or honey), lemon juice, minced garlic, ground cumin, salt, and black pepper until well combined. This is your flavorful glaze.
⏱️ 5 min
- 4
Add the prepared carrots to the bowl with the harissa glaze. Toss thoroughly to ensure all the carrot pieces are evenly coated. Don't be shy about getting your hands in there!
⏱️ 3 min
- 5
Spread the glazed carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 6
Roast the carrots for 25-30 minutes, or until they are tender-crisp and slightly caramelized around the edges. Halfway through the cooking time (around 15 minutes), give the carrots a good stir to ensure even roasting.
⏱️ 30 min•🌡️ 400
- 7
While the carrots are roasting, prepare your garnishes. Roughly chop the shelled pistachios (Berkeley Bowl's bulk section is perfect for this!) and finely chop the fresh mint.
⏱️ 5 min
- 8
Once the carrots are cooked, remove them from the oven. Transfer them to a serving platter. Garnish generously with the chopped pistachios and fresh mint. A sprinkle of flaky sea salt adds a lovely finishing touch and enhances the flavors.
⏱️ 5 min
- 9
Serve immediately as a vibrant and flavorful side dish. Enjoy the sweet, spicy, and herbaceous notes!
Kitchen Tools
Nutrition Facts (per serving)
Berkeley BowlSpicy Harissa Glazed Carrots with Pistachios and Mint
Ingredients
For the Harissa Glazed Carrots
- 1 1/2 pounds carrots, preferably a mix of colors like purple, orange, and yellow, scrubbed and trimmed, cut into 1/2-inch thick coins or 2-inch long spears
- 2 tablespoons olive oil
- 1 tablespoon harissa paste, or more to taste for extra spice
- 1 tablespoon maple syrup, or honey
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garnish
- 1/4 cup pistachios, shelled and roughly chopped, from the bulk section
- 1/4 cup fresh mint, chopped
- as needed flaky sea salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the carrots: If using larger carrots, cut them into 1/2-inch thick coins or 2-inch long spears. For smaller, slender carrots, you can leave them whole or halve them lengthwise. Aim for uniform pieces to ensure even cooking. Berkeley Bowl often has a fantastic selection of heirloom carrots; feel free to mix and match colors for a vibrant dish!
⏱️ 10 min - 3
In a large bowl, whisk together the olive oil, harissa paste, maple syrup (or honey), lemon juice, minced garlic, ground cumin, salt, and black pepper until well combined. This is your flavorful glaze.
⏱️ 5 min - 4
Add the prepared carrots to the bowl with the harissa glaze. Toss thoroughly to ensure all the carrot pieces are evenly coated. Don't be shy about getting your hands in there!
⏱️ 3 min - 5
Spread the glazed carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 6
Roast the carrots for 25-30 minutes, or until they are tender-crisp and slightly caramelized around the edges. Halfway through the cooking time (around 15 minutes), give the carrots a good stir to ensure even roasting.
⏱️ 30 min•🌡️ 400 - 7
While the carrots are roasting, prepare your garnishes. Roughly chop the shelled pistachios (Berkeley Bowl's bulk section is perfect for this!) and finely chop the fresh mint.
⏱️ 5 min - 8
Once the carrots are cooked, remove them from the oven. Transfer them to a serving platter. Garnish generously with the chopped pistachios and fresh mint. A sprinkle of flaky sea salt adds a lovely finishing touch and enhances the flavors.
⏱️ 5 min - 9
Serve immediately as a vibrant and flavorful side dish. Enjoy the sweet, spicy, and herbaceous notes!