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Harissa-roasted carrots with mint and pistachios

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  • High in protein
  • Vegetarian
  • Vegan
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

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

  • Serves6, as a side
  • Cook time45 minutes
  • Prep time15 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.

Nutrition Information

Per Serve

Energy: 641kJ/153 Cals (7%)

Protein: 2g (4%)

Fat: 13g (19%)

Sat fat: 2g (8%)

Carb: 6g (2%)

Sugar: 5g (6%)

Fibre: 4g (13%)

Sodium: 144mg (7%)