Print & Share This Recipe!
Reviews
Harissa Roasted Carrots with Preserved Lemon & Yogurt Drizzle
Rana Madanat
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:
1X
2X
3X
Adjust Servings
| 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
1
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2
Prepare the Carrots and Preserved Lemon
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.
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.
3
Make the Harissa Spice Mixture
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.
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.
4
Coat the Carrots
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.
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.
5
Roast the Carrots
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.
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.
6
Make the Yogurt Drizzle
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.
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.
7
Plate and Serve
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.
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.