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Harissa and Maple Roasted Carrots

Harissa and Maple Roasted Carrots
Harissa and Maple Roasted Carrots

These Harissa and Maple Roasted Carrots are a perfect side dish. I love the balance in this dish, the smoothness and the crunch, the delicate creaminess with the spiciness of harissa. I'm sure you will love it too!

🍽 Serves 2-3

🕘 40-45 minutes


  • 2 garlic cloves, finely grated

  • 1/4 cup olive oil

  • 1/4 cup maple syrup

  • 2 Tbsp harissa paste (1 Tbsp if you don’t like spicy)

  • 500g - 750g carrots (scrubbed), cut in half lengthwise if large

Tofu-based cream cheese:

  • 1 block silken tofu

  • 1 tbsp white wine vinegar

  • ½ lemon juice

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp sea salt

  • 1 tsp pepper


  • 1 handful of fresh mint (chopped)

  • 1 Tbsp hemp hearts

  • Freshly cracked pepper


  1. Preheat the oven to 200’C

  2. In a large bowl, combine olive oil, grated garlic, maple syrup, and harissa paste.

  3. Incorporate the carrots and stir until covered with the sauce

  4. Roast for 30min.

  5. In the meantime, in a food processor/blender add silken tofu, white wine vinegar, lemon juice, garlic powder, onion powder, salt and pepper. Blend until smooth

  6. Remove the carrots from the oven.

  7. Assemble the plate: Spread cream cheese on the plate, place carrots on the top. Garnish with chopped mint and hemp seeds.

  8. Enjoy!


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