Spicy, sweet, and tangy harissa-roasted carrots with warm Moroccan spices, a creamy yogurt drizzle, and preserved lemon ribbons make for a show-stopping side dish. Ready in just 30 minutes!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
These harissa-roasted carrots disappear the moment they hit the table. Rainbow carrots get tossed with harissa paste and warm spices like cumin, turmeric, and ginger, then roasted until perfectly caramelized. The finishing touches? A cooling yogurt drizzle and bright ribbons of preserved lemon that make every bite sing.
These carrots strike the perfect balance of spicy from the harissa, earthy from the warm spices, tangy from the yogurt, and bright from the preserved lemon. At 425°F for about 25-30 minutes (depending on your carrot size), they come out tender with crispy, caramelized edges. I’ve tested this recipe twice to make sure the timing is just right, so you’ll get perfect results every time.
WHY I LOVE THIS RECIPE
- The heat level is just right. The harissa brings warmth and spice without being overwhelming, making it perfect for everyone at the table.
- They’re stunning to look at. Rainbow carrots make this dish naturally beautiful; no extra effort is needed for presentation.
- The flavors are perfectly balanced. Spicy harissa, warm spices, cool yogurt, and tangy preserved lemon all work together in harmony.
- Pro tip for serving: I keep my yogurt in a squeeze bottle for easy, restaurant-style drizzling. It makes plating so much more elegant!
- They disappear fast. Seriously, make extras, these never last long!
INGREDIENTS YOU’LL NEED
This harissa-roasted carrots recipe uses bold, flavorful ingredients that come together beautifully. Here’s what you’ll need:
- Rainbow carrots: Peeled and whole (or halved if they’re thick). You can also use regular orange carrots if that’s what you have on hand.
- Olive oil: For roasting and to help the spices stick to the carrots.
- Harissa paste: The star of the show! This North African chili paste brings heat and depth of flavor.
- Ground cumin, turmeric, and ginger: These warm spices add earthy, aromatic notes that complement the harissa beautifully without adding extra heat.
- Preserved lemon: Just the skin, sliced into ribbons. This adds a bright, tangy, salty flavor that’s distinctly North African. It’s a game-changer.
- Plain Greek yogurt: The cooling element that balances the spicy carrots. Use full-fat for the creamiest texture.
- Fresh lemon juice: Adds brightness and tang to the yogurt.
- Fresh parsley: Chopped, for a pop of color and freshness.
INGREDIENT NOTES & SUBSTITUTIONS
- Harissa paste: This is what gives the carrots their signature spicy kick. If you can’t find harissa paste, you can substitute with harissa powder (about 1-2 teaspoons) or smoked paprika for a milder, smoky flavor without the heat.
- Preserved lemon: This adds a unique, briny, tangy brightness that’s authentic to North African cuisine. If you don’t have preserved lemon, you can substitute with fresh lemon zest added to the carrots before roasting, and then squeeze fresh lemon juice over the carrots when they come out of the oven.
- Rainbow carrots vs. regular carrots: Rainbow carrots make this dish visually stunning, but regular orange carrots work just as well! Just be careful to adjust the cooking time based on the thickness of your carrots; thinner carrots will cook faster, while thicker ones may need a few extra minutes.
SERVING SUGGESTIONS
These harissa-roasted carrots are incredibly versatile and pair beautifully with so many dishes. Here are my favorite ways to serve them:
- With roasted or grilled proteins: These carrots are the perfect companion to roasted chicken, grilled lamb chops, or even grilled fish for a complete Mediterranean-inspired meal.
- As part of a mezze spread: Serve them alongside hummus, Greek salad, or fattoush salad for a beautiful, colorful spread that’s perfect for entertaining or a casual dinner.
- Over grains: Turn these into a main dish by serving them over couscous, farro, or quinoa with extra yogurt drizzle and fresh herbs.
- Temperature options: These carrots are delicious served warm right out of the oven, or at room temperature, making them perfect for meal prep or potlucks!
Step-by-Step Instructions
Preheat the Oven
Prepare the Carrots and Preserved Lemon
For the preserved lemon: Cut it in half and use a spoon to scoop out all the flesh, discarding it. Rinse the skin under water, pat it dry with a paper towel, then slice it into thin ribbons. Set aside.
Make the Harissa Spice Mixture
Coat the Carrots
Roast the Carrots
Roast for 25-30 minutes, flipping them halfway through, until they're caramelized, tender, and have crispy edges.
Cooking time will depend on the thickness of your carrots, so check them around the 25-minute mark.
Make the Yogurt Drizzle
If the yogurt is too thick to drizzle, add water a teaspoon at a time until you reach your desired consistency.
Plate and Serve
November 11, 2025
These carrots are one of my favorites, and I can’t wait for you to try them! Don’t forget to rate the recipe and leave a comment below if you make them. I love hearing from you!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
| 2 lbs rainbow carrots, peeled | |
| 2 tablespoons olive oil | |
| 1 tablespoon harissa paste (adjust to spice level) teapoon | |
| ground cumin | |
| 1/2 teaspoon turmeric | |
| 1/2 teaspoon ground ginger | |
| Salt & pepper to taste | |
| 1 preserved lemon, skin sliced into ribbons (discard pulp) |
For the Yogurt Drizzle:
| 1/2 cup plain Greek yogurt | |
| 2 tablespoons lemon juice | |
| 1 clove garlic minced | |
| Salt to taste | |
| Water to thin if needed |
Garnish:
| 2 tablespoons chopped fresh parsley |
Preparation
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Peel the rainbow carrots and leave them whole. If any carrots are particularly thick, you can halve them lengthwise so they cook evenly. For the preserved lemon: Cut it in half and use a spoon to scoop out all the flesh, discarding it. Rinse the skin under water, pat it dry with a paper towel, then slice it into thin ribbons. Set aside.
In a large bowl, whisk together the olive oil and harissa paste until well combined. Add the ground cumin, turmeric, ginger, salt, black pepper, and the preserved lemon ribbons. Mix until everything is well incorporated.
Add the carrots to the bowl and toss them with your hands or tongs until every carrot is evenly coated with the harissa spice mixture and preserved lemon ribbons.
Spread the carrots in a single layer on the prepared baking sheet, making sure they're not overcrowded. Roast for 25-30 minutes, flipping them halfway through, until they're caramelized, tender, and have crispy edges. Cooking time will depend on the thickness of your carrots, so check them around the 25-minute mark.
While the carrots are roasting, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt. If the yogurt is too thick to drizzle, add water a teaspoon at a time until you reach your desired consistency.
Arrange the roasted carrots on a serving platter. Drizzle generously with the yogurt sauce (use a squeeze bottle if you have one!). Garnish with chopped fresh parsley. Serve warm or at room temperature.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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Ready to make these delicious harissa roasted carrots? Scroll down for the full recipe! And if you try them, I’d love to hear what you think. Leave a rating and comment below to let me know how they turned out!