Harissa-roasted carrots with mint and pistachios

These harissa-roasted carrots are the perfect way to spice up your usual side of veg. Try them with your next roast.

6 as a side




  • 3 bunches Dutch carrots, trimmed, or 500g baby carrots, peeled, halved lengthways
  • 2 1/2 tbs extra virgin olive oil
  • 1 tbs harissa paste or harissa spice mix
  • 1 lemon, zested, juiced
  • 1 tbs extra virgin olive oil, extra
  • 1/3 cup mint leaves
  • 2 tbs finely chopped pistachios



Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots in a large bowl with oil, harissa, lemon zest and half the lemon juice. Season. Toss to combine. Arrange in a single layer on the lined tray. Roast for 40-45 mins or until the carrots are tender and golden.


Transfer the carrots to a serving platter. Drizzle with the remaining lemon juice and extra oil. Sprinkle with mint, pistachio and lemon zest to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.