Home / Modern Mediterranean Fusion / Honey-Harissa Glazed Roasted Carrots with Whipped Feta & Dukkah
Honey-Harissa Glazed Roasted Carrots with Whipped Feta & Dukkah
Side Dish

Honey-Harissa Glazed Roasted Carrots with Whipped Feta & Dukkah

Experience the ultimate balance of sweet, smoky, and creamy textures with this Honey-Harissa Glazed Carrot dish. A true standout at any dinner party, this recipe elevates the humble root vegetable into a sophisticated centerpiece. The carrots are roa...

⏱️

24 Min Prep

🔥

49 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

  • 1 lb heirloom rainbow carrots
  • 2 tbsp harissa paste
  • 2 tbsp wildflower honey
  • 3 tbsp extra virgin olive oil
  • 1 cup Greek yogurt
  • 4 oz crumbled feta cheese
  • 1 clove minced garlic
  • 1 tbsp lemon zest
  • 3 tbsp store-bought or homemade dukkah spice blend
  • 1/4 cup fresh mint leaves
  • flaked sea salt

Instructions

1
Preheat your oven to 400°F (200°C).
2
Scrub the carrots well, leaving an inch of the green tops for a rustic presentation.
3
In a large mixing bowl, whisk together the harissa paste, honey, two tablespoons of olive oil, and a generous pinch of sea salt.
4
Toss the carrots thoroughly until evenly coated.
5
Spread the carrots on a parchment-lined baking sheet in a single layer and roast for 20-25 minutes until tender and caramelized at the edges.
6
While the carrots roast, prepare the base by whipping the Greek yogurt, feta cheese, minced garlic, and lemon zest in a food processor until light and aerated.
7
To plate, spread a generous swoop of the whipped feta onto a chilled serving platter.
8
Arrange the warm, charred carrots over the cream base.
9
Finish by drizzling any remaining pan juices over the top, then generously dusting with the crunchy dukkah blend and fresh torn mint.

Recipe Information

Cuisine
Modern Mediterranean Fusion
Course
Side Dish
Diet
Vegetarian
Total Time
73 mins

Recipe Time chart

Preparation Time

24 mins

Cooking Time

49 mins

Total Time

73 mins
#modernmediterraneanfusion #sidedish #vegetarian
Author

Master Chef

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