Harissa Roasted Carrots and Scallions

5 from 1 vote

Harissa Roasted Carrots and Scallions

Harissa roasted carrots and scallions is the perfect nod to gorgeous spring veggies. Plus, I share a 4-course spring tasting menu, it’s a good one!

Prep Time5

Cook Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 86kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

1 teaspoon of harissa paste, I used the kind in the tube
1/4 cup of extra virgin olive oil
1 teaspoon of honey
1 pound of beautiful spring carrots
1 bunch of scallion

Instructions

Preheat oven to 425
In a small bowl whisk together the harissa paste, olive oil, and honey. Set aside.
Prepare the carrots by removing the green tops (I reserve these and use for pesto), leaving only 1/4 inch of green left. Wash well***
Prepare the scallions by washing well and removing about 2 inches of the dark green top.
Arrange carrots and scallions on a large sheet tray, drizzle with harissa mixture. Toss well to combine.
Roast for 25-30 minutes, or until tender, stirring several times during cooking.
Remove from oven and serve.

Notes

I like to keep both the carrots and the scallions a little wild looking, I also choose not to peel the carrots. As long as they are washed really well and ideally organic you can leave the peel on

Nutrition