Name: Harissa Maple Carrots with Whipped Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 lbs large carrots (washed & cut into thick slices on the diagonal*); 1 tbsp olive oil; 2 tbsp melted unsalted butter; 1.5 tbsp maple syrup (or honey); 1 tbsp harissa paste (**); 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; ¼ tsp black pepper; 8 oz feta cheese; 1 cup full fat plain greek yogurt; 2 tbsp lemon juice; 2 cloves garlic (peeled); 1 tbsp fresh dill ((packed)); kosher salt (to taste); crumbled feta; pitted & chopped medjool dates; fresh dill

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These Harissa Maple Carrots with Whipped Feta are restaurant-level-good without the fuss. This simple roasted carrot recipe is spicy and smoky from the harissa, slightly sweet from the maple syrup, and balanced out with creamy lemon dill whipped feta. It’s gluten free, refined sugar free, vegetarian and truly one of the best veggie side dishes that you’ll ever eat!

Harissa Maple Carrots with Whipped Feta on White Platter with Gold Serving Spoon

I never liked carrots growing up, but that was probably because I only ever ate creamed carrots or raw carrots…yuck. But a few years ago, I discovered how magical carrots are when they’re roasted! They taste like an entirely different vegetable! As the carrots roast, their natural sweetness comes out and you can just taste the caramelization.

With that said, roasted carrots are now always one of my go-to’s when I’m looking for an easy way to add nutrients to my meals, or when I’m hosting people and want to make something delicious that everyone will love. It only felt right to get a roasted carrot recipe up on the blog and these Harissa Maple Carrots with Whipped Feta are hands down my best yet. It’s a match made in heaven and I promise you’ll be going back for seconds.

Why You’ll Love these Harissa Maple Carrots with Whipped Feta

It’s a veggie side dish that you will actually crave!
These roasted carrots are full of smoky, spicy and sweet flavor, and the whipped feta balances it all out with its creaminess.
These Harissa Maple Carrots with Whipped Feta are easy to make yet look like they came from a fancy restaurant!
This recipe is gluten free, refined sugar free and vegetarian.
The Harissa Maple Carrots are roasted to golden perfection in the oven, and aren’t mushy.

Harissa Maple Carrots with Whipped Feta on White Serving Tray

What You Need to Make these Harissa Maple Carrots with Whipped Feta

For the Harissa Maple Carrots:

Carrots: We’re using large carrots, preferably ones that are pretty thick. Just wash them thoroughly (or peel them) and cut them into thick slices on the diagonal.
Olive Oil: A good amount of oil will help these carrots roast up to perfection!
Unsalted Butter: I like to use a mix of melted butter and oil for more flavor. However, you can also just do all 3 tbsp of olive oil.
Harissa Paste: This chili paste is spicy and smokey, giving these carrots so much flavor! I used the Trader Joe’s brand which is pretty spicy but if you’re using a milder brand, such as Mina, you may be able to increase the amount.
Maple Syrup: To balance out the spiciness, we’re sweetening up these carrots with maple syrup. Honey works too!
Chili Powder, Paprika, Salt & Pepper: A few pantry staple spices to enhance the smoky, spicy flavor of the harissa.

For the Whipped Feta:

Feta: Duh! I like getting the feta that comes in brine…I just think it tastes the best. Reserve a little to crumble on top as a garnish!
Greek Yogurt: This lends a smooth, silky texture to the whipped feta. I used whole milk plain greek yogurt and I don’t recommend using low-fat or non-fat. My favorite brands are Siggi’s, Icelandic Provisions and Fage.
Lemon Juice: To add some acidity and flavor to the whipped feta.
Fresh Dill: Dill and lemon work so well together.
Garlic: 2 fresh cloves of garlic, peeled. They will get chopped up in the food processor so you don’t have to mince them prior to adding.
Salt: Although feta is already pretty salty, I found that it still needed a touch more!

Ingredients for Harissa Maple Carrots with Whipped Feta

How To Make these Harissa Maple Carrots with Whipped Feta

Toss the Carrots with Harissa & Maple:

First, preheat your oven to 400F and line an extra large baking sheet (15×21″) or 2 normal sized ones, with parchment paper. Then, in a large bowl, add all harissa maple carrot ingredients and toss with tongs until coated. Spread carrots out onto baking sheet(s), making sure they aren’t overlapping – they will get soggy if they overlap!

Harissa Maple Carrots on Baking Sheet Prior to Roasting

Roast the Harissa Maple Carrots in the Oven:

Next, bake the carrots for 20-25 minutes (time will vary depending on how large/thick the carrot slices are). Then, switch your oven to broil for a few extra minutes to get them golden. Let cool on the baking sheet for about 5 minutes so that it doesn’t turn the whipped feta into a melty mess!

Harissa Maple Carrots on Baking Sheet After Being Roasted

Prepare the Whipped Feta:

Meanwhile, add all whipped feta ingredients to a food processor and blend for several minutes until smooth, scraping down the sides as needed. Taste it as you go and adjust the salt to your liking.

Assemble, Top & Enjoy:

Finally, add whipped feta to the bottom of your serving dish. Then add harissa maple carrots. Top with crumbled feta, chopped dates, fresh dill and black pepper. Really, the topping options are endless. Enjoy!

Close Up Shot of Harissa Maple Carrots with Whipped Feta on White Platter

What is Harissa?

Harissa is a North African red chili paste made of peppers, garlic, olive oil, an acid and some spices. It has a smoky, spicy flavor and it’s delicious! It seems to have become more widely known and popular recently, thanks to social media.

If you’ve never tried harissa before…don’t be intimidated! It imparts a lot of flavor, without having to add much. You can find it at nearly any grocery store, including Trader Joe’s. Just be aware that the different brands vary in their spiciness. For example, the Trader Joe’s one that I used in this recipe is quite spicy. However, the Mina brand (at least the mild version) is much less spicy. So adjust the measurements to your spice preference!

Can I Make this Dairy Free?

There are several dairy-containing ingredients in this recipe and I haven’t tried substitutes yet, but I think it should work! Several brands now sell a vegan feta alternative, which you can use in this whipped feta recipe. I’m not sure how it blends and if it will come out as creamy as mine did…but it’s worth a shot!

In addition, you will have to substitute the greek yogurt for a thick, greek-style dairy free yogurt such as Siggi’s Plant-Based.

Lastly, you can substitute the butter for vegan butter (I like Country Crock Plant Butter) or simply just use more olive oil. Let me know how it goes.

What Should I Serve With these Harissa Maple Carrots?

These Harissa Maple Carrots with Whipped Feta are perfect to make when you’re hosting people over for a dinner party! They look beautiful, they’re a crowd pleaser and they can even be made ahead of time if you don’t mind eating the carrots cold (I think they taste just as good).

With that said, they can be served potluck style with just about anything! But if you’re looking to make a cohesive meal out of it, I would suggest serving them with some salmon or chicken thighs. Try my Pistachio Coconut Crusted Salmon, Coconut Curry Chicken Thighs or Harissa Chicken Meatballs.

Harissa Maple Carrots with Whipped Feta on White Platter

Expert Tips:

Cut the carrots on the diagonal for more surface area: The more surface area, the more opportunity for the carrots to soak up that harissa maple flavor!
Use an extra large baking sheet: I highly recommend buying an extra large baking sheet…it’s a game changer! That way, you can fit all the carrots without them overlapping. Because if they overlap, they’ll just steam and get mushy.
Switch to broil at the very end: This is optional, but I really love to switch my oven to broil for an additional few minutes at the end – it gives the carrots a nice golden finish!
Let the carrots cool before plating: Just give the carrots about 5 minutes to cool on the baking sheet before plating with the whipped feta. You don’t want the feta to turn into a melty, goopy mess!
Load up on the garnishes & have fun with it: The garnishes are what make this dish look so beautiful! You can really do whatever you want – I did more crumbled feta, chopped medjool dates and fresh dill. Some chopped pistachios would also be great here for a pop of color.

Can I Prep This Ahead of Time?

Definitely! I made something similar on Christmas Day and needed to have it done hours before we actually ate. For the best results, I recommend roasting the harissa maple carrots and then letting them cool completely. Once they’re cooled, add them to an airtight container and store in the fridge.

Then, prepare the whipped feta and store that in an airtight container in the fridge as well. Don’t assemble the whole dish until you’re ready to eat! The carrots will be cold but truthfully I think they taste just as good that way. However, if you want to try reheating them, you could quickly pop them back in the oven or microwave. They may get a little mushy though.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Veggie Side Dishes?

Harissa Maple Carrots with Whipped Feta

These Harissa Maple Carrots with Whipped Feta are restaurant-level-good without the fuss. This simple roasted carrot recipe is spicy and smoky from the harissa, slightly sweet from the maple syrup, and balanced out with creamy lemon dill whipped feta. It's gluten free, refined sugar free, vegetarian and truly one of the best veggie side dishes that you'll ever eat!

Servings people

Prep Time 10

Cook Time 25

Total Time 35

Equipment

cutting board
knife
large bowl
tongs
1 extra large baking sheet (or 2 normal sized)
parchment paper
Food Processor