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

Ingredients

For the Harissa Maple Carrots:

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

For the Whipped Feta:

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

For Topping (Optional):

crumbled feta
pitted & chopped medjool dates
fresh dill

Instructions

Preheat oven to 400F and line an extra large baking sheet (15x21") or 2 normal sized ones, with parchment paper.
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!
Bake for 20-25 minutes (time will vary depending on how large/thick the carrot slices are). Then switch to broil for a few extra minutes to get them golden. Let cool on the baking sheet for about 5 minutes.
Meanwhile, add all whipped feta ingredients to a food processor and blend for several minutes until smooth, scraping down the sides as needed.
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. Enjoy!

Video

Notes

*NOTE: I prefer to just wash the carrots thoroughly instead of peeling, but you can also peel them if you'd like.

**NOTE: I used the Trader Joe's brand of harissa which is definitely spicier than other brands I've tried. If you're using a milder one, such as the Mina brand, you may be able to increase the amount of harissa to 2 tbsp.

Calories: 257kcal

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: carrots, Feta, Harissa, Maple Syrup, Roasted Vegetables, Side Dish, Spicy

Nutrition