Harissa & Honey Roast Carrots with Orange Tahina

Baby carrots seem to be a pretty pretentious thing to buy, but they were on sale I promise. And guess what? They taste surprisingly just like carrot. I vegazzled them up, making them sweet and spicy, then got all Nigella (minus the coke habit and porn voice) and gave them a drizzle of this and a sprinkle of that, and voila, you have a side dish that’s as pretty as a picture.


Preheat oven to 200 degrees celsius.

Lay carrots on oven tray prepared with baking paper.

Mix together the EVOO, harissa and honey. Spoon mixture over the carrots, toss the carrots, coating evenly. Lay carrots in single layer and roast for 25-30 minutes until cooked through.

Mix all dressing ingredients together and drizzle over the cooked, warm carrots.

Garnish with pomegranate, pistachios, dukkah or fresh parsley.


  • 800g baby carrots (or large ones cut into batons)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon harissa paste
  • 1 teaspoon honey

For the dressing…

  • 3 tablespoons tahina
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • 1 tablespoon water