Harissa Roasted Carrots with Preserved Lemons and Feta (Gluten-free w/ Vegan-Option)

by Beth @ Tasty Yummies

Harissa Roasted Carrots with Preserved Lemons and Feta (Gluten-free w/ Vegan-Option)

African food isn’t something I have a lot of experience with, but after making a batch of preserved lemons recently, I have been dreaming up some tasty and creative ways to use them. Being a traditional Moroccan staple food, it felt right to pair them with the harissa.

Harissa is a bit spicy and it has such a robust and full flavor. So much more than your run-of-the-mill pepper blend. Harissa comes in paste form or as a dried blend, for this recipe I used a dry blend, but you could certainly use a paste, you may want a tad bit more, but use your judgement.

The creamy tangy feta compliments the heat of the harissa nicely and the wonderful tangy and tart zing from the preserved lemons is just meant for dishes like this. The fresh mint, brings a nice a bright finish.

Mark despises carrots and will rarely eat them cooked, he always says “carrots just always make everything around them taste like carrots”. He couldn’t get enough of these. He actually said this was the best way he’d ever eaten carrots. I have to agree.

On and in case you don’t have your menu fully planned yet, these harissa roasted carrots would make the perfect unique side dish for any Thanksgiving feast. What are your plans for Thanksgiving? Are you cooking dinner? Do you have your Thanksgiving menu already planned?

Harissa Roasted Carrots with Preserved Lemons and Feta (Gluten-free w/ Vegan-Option)

{ 7 comments… read them below or add one }

1 Meg @ Beard and Bonnet November 25, 2013 at 1:13 pm

I am making these for dinner…happy dancing, humming, and silliness are whats happening on the other end of this keyboard right now.


2 Simply called food November 25, 2013 at 6:37 pm

This recipe was meant for my dad. He would have harissa on his morning toast! You have no idea how much he loves it. I’m going to make this recipe for sure next time I have him for supper!


3 Katie November 26, 2013 at 4:00 pm

OMG this is brilliant. I am not a huge fan of carrots myself but this looks like a creative enough way to prepare them, that I could totally get down with this! Thank you Beth!


4 Carolyn November 26, 2013 at 4:00 pm

You ALWAYS come up with the best recipes. I love everything about this recipe.


5 Jeanette | Jeanette's Healthy Living November 30, 2013 at 7:58 pm

I’ve never seen dry Harissa spice blend before, but am going to hunt some down. African cuisine is an area that I’ve been trying over the past year after I became friends with someone from Ghana. I’m still learning about the various regional cooking from Africa and am finding it intriguing. Always so fun learning about how different food is around the world.


6 Diane Balch February 17, 2014 at 5:33 am

Your recipe is being featured in a collection of preserved lemon dishes on Simple Living and Eating. I will be pinning and tweeting it this week.


7 Miss Food Fairy January 9, 2016 at 6:39 pm

These carrots sound amazing! I have pinned this so I can use it later & I don’t forget to try harissa carrots


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