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How to Roast Carrots

With veggies as sweet and striking as carrots, you don’t have to do much to make ‘em shine. When the temps dip, we like to roast them up with a flavorful harissa coating and serve them over a creamy yogurt sauce (a little dairy never hurts, right?). 

Get the recipe for harissa-honey roasted carrots with yogurt sauce:

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Harissa Honey Carrots with Yogurt Sauce

  • Author: Misfits Market


  • 8 large carrots (about 4 cups), scrubbed, peeled, and cut into 3” pieces 
  • 2 tablespoons olive oil 
  • 2 tablespoons honey
  • 1½ tablespoons harissa paste
  • 1 clove garlic, grated
  • ½ teaspoon cumin powder 
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper 
  • ⅓ cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons roasted pistachios, chopped
  • 2 tablespoons parsley leaves


  1. Preheat oven to 425 degrees F and place prepared carrots directly on the baking sheet.
  2. In a small bowl, whisk together olive oil, honey, harissa paste, grated garlic, cumin powder, ½ teaspoon salt, and pepper. Pour mixture over carrots and toss to coat. 
  3. Roast carrots, tossing halfway through, until carrots are tender and develop some color, 35 to 40 minutes.
  4. Meanwhile combine yogurt, lemon juice, and remaining ¼ teaspoon salt to make yogurt sauce. 
  5. To serve, spread yogurt sauce onto the base of a serving dish and top with roasted carrots, pistachios, and parsley.

Hungry for more? Try these carrot-centric recipes:

Any-Occasion Pumpkin-Carrot Soup

Spiced Carrots with a Harissa Yogurt Sauce

Zingy Ginger, Turmeric, and Carrot Juice