Maple Roasted Carrots with Harissa Vegan Yogurt

These Maple-Roasted Carrots are tossed in pure maple syrup and paired with a spicy harissa yogurt sauce, chopped pistachios, lemon zest, and parsley. The sweet, spicy, and savory flavors come together beautifully in this easy carrot side dish!


Approx. 21 small-medium carrots

2 Tbsp extra virgin olive oil

2 Tbsp pure maple syrup

Salt, to taste

1/8 cup Farm Fresh Nuts Raw Shelled Pistachio Kernels

1/8 cup fresh parsley, chopped

1.5 tsp lemon zest

Harissa Yogurt:

1/2 cup plain greek yogurt or vegan yogurt

1 Tbsp harissa paste

1/2 tsp garlic powder

1 tsp lemon juice

Salt, to taste


Preheat oven to 400F.

Wash and dry carrots well, removing green tops if necessary. Spread carrots on a large baking sheet, and toss in olive oil, maple syrup, and salt until well-coated.

Place baking sheet in the oven for about 25-30 minutes, tossing once halfway through. Carrots are done when they are slightly browned and tender.

While the carrots cook, chop the parsley and pistachios. Zest the lemon and set aside.

Next, prepare the harissa yogurt by combining all sauce ingredients in a small bowl, mixing well.

Spread harissa yogurt sauce on a serving dish and top with roasted carrots. Sprinkle chopped parsley, pistachios, and lemon zest overtop. Add salt if desired. Enjoy immediately!

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