| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 pounds large carrots, peeled
- 3 tablespoons olive oil
- 1 tablespoon harissa
- 2 cloves garlic, smashed
- Juice of 1/2 lemon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Toasted sesame seeds, for topping
Instructions
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
- In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 191 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 593 mg |
Reviews
Is the harissa the spice or the paste?
I sauteed the carrots(and thinly sliced beet) and added garlic, harissa then caramelized then added the rest. Did not use sesame seeds as it seemed out of place. 4 stars because I used this recipe as a base
We always roast our carrots for our preferred texture but it was refreshing to do the boiling and have it turn out to be both flavorful and tender, not mushy!
Wow. This was delicious!! We served it cold and loved it! We also used sriracha and honey and it was perfect.
Don’t cook the carrots as long as you think. They boil up quick. This can also be turned into a delicious soup: roast carrots coated in evoo, a Tbsp or two of harissa, salt and pepper and some ground coriander and harissa powder (if you can find it). Sauté the garlic in evoo, add cooked carrots, more harissa to your liking (and some za’atar if you like it), and vegetable stock (1-1.5 quarts). A few tbsp of tahini will add depth and the sesame flavor. Bring to a simmer, and turn off heat. Add the juice of a lemon and salt and pepper to taste. Purée while warm with a fistful each of cilantro and parsley. Season again if necessary and/or add more acid. A dollop of yogurt completes the dish.
Delicious, didn’t have harissa, used sriracha & honey as posted by a reviewer!
These carrots are SO good. I cut back on the harissa a little bit as we don’t like too much heat. I didn’t have any parsley so I used more cilantro which melded well with the other flavors. Highly recommend this for a new and different way to serve carrots.
We love carrots and this was such a tasty and unique way to enjoy them! The spicy harissa is heavenly with the bright parsley and sweet carrot. This is a must try!
This was easy and delicious!
Delicious!! Made the dressing and added sweet onions and peaches to the salad – lovely and tasty!!!