Harissa Roasted Carrots with White Beans

I think whole-roasted vegetables are beautiful. Keeping the stems/greens on are a perfect way to highlight the notion that root to tip are edible. Carrots are one my favorite vegetables to do this with but I’ve found over the years that I much prefer to quarter the carrots. Serving someone a whole carrot to cut seems a bit more overwhelming than if the carrots are in thinner, asparagus-size strips.

These harissa roasted carrots are a solid lunch for me. However, I’ve also served them with a poached egg and toast for a beautiful breakfast. Also, you can make extra of the the beans. They are great tossed with a simple salad or grains.



A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.



½ pound small carrots (with part of greens still intact)

2 teaspoons harissa powder blend (see note)

2 teaspoons olive oil


1 tablespoons olive oil

1 clove garlic, minced

1 cup cooked Great Northern Beans, drained and rinsed if using canned

½ cup chopped fresh cilantro and flat-leaf parsley

1 tablespoons lemon juice

3 tablespoons toasted pepitas


  1. Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
  2. When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
  3. Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.


Tips and Tricks: Many spice companies make a harissa blend. However, if you can’t find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).

If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.

Use up leftover ingredients: Carrots, Pepitas

Harissa Roasted Carrots


Beans: I love the small white beans for this dish but you could easily use chickpeas are even black lentils.

Spice Mixture: Harissa typically has a solid kick to it and even though I only use a small amount, it’s there. If you want to make this without the heat, use 1 teaspoon smoked paprika with about 1/2 teaspoon of cumin and coriander.

Seeds: Try using toasted sunflower seeds in place of the pepitas. Slivered almonds would also work well.

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