Description
Harissa Roasted Carrots with Whipped Feta is a vibrant and flavorful dish featuring tender roasted petite carrots tossed in aromatic spices and a spicy-sweet harissa glaze, paired perfectly with a creamy, tangy whipped feta spread. This recipe blends Middle Eastern spices and fresh herbs, creating a delightful appetizer or side that’s both elegant and easy to prepare.
Ingredients
Carrots and Seasoning
- 1 lb. petite carrots (peeled and trimmed)
- 1 tablespoon avocado oil
- ½ teaspoon ground coriander
- ½ teaspoon Aleppo pepper
- ½ teaspoon kosher salt
Harissa Glaze
- 1 tablespoon harissa paste (adjust to taste)
- 1 tablespoon honey
Whipped Feta
- 1 garlic clove
- 8 ounces feta cheese (crumbled or broken into pieces)
- ½–¾ cup Greek yogurt or sour cream (start with ½ cup, add more if needed)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons extra virgin olive oil
Garnish
- Chopped cilantro or mint (for topping)
Instructions
- Prep: Position a rack in the center of the oven and preheat the oven to 425ºF (220ºC).
- Toss: Place the peeled and trimmed petite carrots on a parchment-lined baking sheet. Drizzle the carrots with avocado oil. In a separate bowl, combine ground coriander, Aleppo pepper, and kosher salt. Sprinkle the seasoning mixture evenly over the carrots and toss to coat well. Arrange the carrots in a single layer on the baking sheet for even roasting. Roast for 20-25 minutes, flipping halfway through. For thicker carrots, roasting time may extend up to 35 minutes. Carrots should be tender when pierced with a fork.
- Whip: While the carrots roast, prepare the whipped feta. Add the garlic clove to a food processor and pulse until finely minced. Add the crumbled feta cheese, ½ cup Greek yogurt or sour cream, lemon zest, lemon juice, and extra virgin olive oil to the food processor. Pulse until the mixture is thick and spreadable. If the whipped feta is too thick or salty, gradually add the remaining ¼ cup of Greek yogurt or sour cream to reach your preferred consistency. Be careful not to overprocess to avoid a liquidy texture. Transfer whipped feta to a serving platter and spread evenly.
- Baste: In a small bowl, combine the harissa paste and honey to create the glaze. Once the carrots are fork-tender, remove the baking sheet from the oven and baste the carrots evenly with the harissa-honey mixture. Return the carrots to the oven and roast for an additional 5-7 minutes until they are caramelized and slightly sticky.
- Serve: Let the carrots cool slightly before arranging them over the whipped feta spread. Garnish with freshly chopped cilantro or mint leaves. Serve warm or at room temperature as a flavorful appetizer or side dish.
Notes
- Adjust the amount of harissa paste according to your desired spice level.
- You can substitute Greek yogurt with sour cream depending on preference and availability.
- For a thinner whipped feta, pulse the mixture longer but be careful not to overblend to avoid turning it too liquidy.
- Use Aleppo pepper for a mild heat and fruity flavor; if unavailable, substitute with mild crushed red pepper flakes.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern