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Honey Harissa Rainbow Carrots

Honey Harissa Rainbow Carrots - seasoned with harissa, honey, olive oil, garlic, salt and cider vinegar. Served with a cool Greek yogurt sauce.

Course Side
Cuisine American, Mediterranean
Keyword Carrots
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 182 kcal
Author Holly Sander


For The Roasted Carrots:

  • 2 bunches of rainbow carrots (or orange carrots if preferred)
  • 2 tablespoons Spicy Harissa Sauce
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoon apple cider vinegar
  • 1 clove garlic minced
  • 1 teaspoon salt

For The Yogurt Sauce:

  • 1 cup Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic, minced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


For the Carrots:

  1. Preheat the oven to 375.
  2. Wash and dry carrots. Cut off the long stems, leaving about 3 inches of the stem intact.
  3. Mix all the ingredients together except for the carrots.
  4. Coat all of the carrots with the sauce.
  5. Roast the carrots for 35 minutes or until you reach your desired firmness.

For The Yogurt Sauce:

  1. Combine all the ingredients and refrigerate until ready to use.