How do you kick up your roasted carrots side dish? By adding a generous amount of harissa and tahini. These roasted carrots are delicious, their natural sweetness pairs perfectly with the harissa’s heat. Enjoy this with a main of steak or chicken and rice.
Roasted Carrots with Harissa and Tahini
- 20 small carrots
- 1/4 cup olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon harissa (or to taste)
- 1 19 oz can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Tahini paste thinned with 1 tablespoon water and juice of 1/2 lemon
- 2 tablespoons cilantro, minced
Preheat oven to 400 F. Prepare 2 sheet pans for the oven.
In one sheet pan, toss the carrots with the olive oil, salt, and harissa. Bake for 25-30 minutes until the edges start to brown.
In the second sheet pan, toss the chickpeas with the olive oil, paprika, cumin, salt and pepper, and bake in the 400F oven for approx. 30 minutes. Make sure to toss the pan every 10 minutes or so to make sure the chickpeas brown on all sides.
To serve, place the carrots and chickpeas on a serving dish, top with a little more harissa if desired, add the tahini, and sprinkle with cilantro.