Roasted carrots with harissa

A Moroccan side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 40 min

Organic sourcing

Carrots are worth buying organic as they are root vegetables often grown with pesticides. Fresh cilantro is another good organic buy due to pesticide residue concerns.

Ingredients

• 500 g carrots
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Method

1. Preheat the oven to 200°C (400°F).
2. Peel the carrots and cut them into even-sized pieces, about 5 cm long.
3. In a large bowl, mix the olive oil, harissa paste, ground cumin, ground coriander, and sea salt.
4. Add the carrot pieces to the bowl and toss them until well coated with the spice mixture.
5. Spread the carrots on a baking sheet in a single layer.
6. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and starting to caramelize.
7. Remove from the oven and drizzle the carrots with lemon juice.
8. Sprinkle the roasted carrots with fresh cilantro before serving.

Notes

• For a milder version, reduce the harissa paste by half.
• Pair with couscous or a grain salad for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.