Oven Roasted Carrots with Maple Syrup and Harissa

Sarah, Burnside Foodie

Roasted Carrots

Serving Size: 8

A delicious sweet & spicy side dish to add to your holiday feast!


  • 2 garlic cloves, finely grated
  • 1/4 C olive oil
  • 1/4 C Zupan’s pure maple syrup
  • 1 T Mina Harissa paste
  • 2 t cumin seeds
  • Salt & pepper to taste
  • 2.5 pounds heirloom rainbow carrots, scrubbed, tops trimmed and halved (unless very small)
  • 1 lemon, thinly sliced, seeds removed


  • Fresh Italian flat-leaf parsley, chopped
  • Arugula
  • Roasted pumpkin seeds


Preheat oven to 350°.

Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl. Season with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.

Roast, tossing occasionally until carrots are tender and lemons are caramelized (35-40 minutes).

These can be made ahead, refrigerated and served at room temperature.

Finish with toppings of your choice and a drizzle of maple syrup.