Easy – Gorgeous & Healthy Roasted Carrots are topped with Sprouts & Endive and bathed in a Hearty Harissa Vinaigrette

The EASY Method:

• Scrub Carrots, trim ends – add to a roasting sheet pan

• Add Olive Oil, Sea Salt and Chili Flakes

• Roast at 400 degrees for 20 minutes, turn over, cook 5 minutes more

• In the meantime, make the delicious Harissa Vinaigrette

• Serve: Top the Roasted Carrots with the Harissa Vinaigrette and add: Sunflower Sprouts, Microgreens, Red Endive and Toasted Almonds

These bunches have shown up in more places than a Framers’ Market!
~ I now see them in grocery stores and health food shops

Carrots are extremely nutrient dense and a great addition to a healthy diet – they’re high in fiber and rich in potassium, vitamin C, and vitamin K. Each individual color contains a specific set of phytonutrients (antioxidants) which offer slightly different nutritional benefits.

Taste the carrot rainbow:

Orange: high in beta carotene
White: vitamin A in the form of beta-carotene
Yellow: contain beta carotene and lutein
Purple: have more of the natural pigment anthocyanin (contain powerful antioxidants)

To the Harissa add: (a condiment sauce comprising chili peppers, spices, and oil that is used commonly in North African cooking) It’s a little spicy!
Red Wine Vinegar, Garlic, Dried Oregano and Extra Virgin Olive Oil.

I make my own Harissa (see recipe below) ~ although this is one of those condiments that is available in supermarkets and health food stores, and is quite good!

The Flavors:

A deep roasted carrot flavor with a somewhat spicy Harissa Vinaigrette – topped with healthy sprouts & endive and sprinkled with toasted almonds.

I LOVE this salad served cool or at room temperature.

Vegetables are a large component of the Moroccan diet. A vegetable medley salad precedes almost every meal.

I will be cooking this recipe at my next Cooking Class ~ “Best of the Mediterranean” Greenwich, CT
See DETAILS & MENU (here)

Harissa can change how you cook! A flavor-bomb with a Kicky and Zesty Flavor.
An easy and quick condiment ~ mild & hot chiles and roasted red pepper are blended into a thick paste with garlic, olive oil, cumin, oregano, tomato paste, red wine vinegar and a pinch of sea salt.

Enjoy this wonderful salad,
Karen

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Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette

Easy Roasted Colorful Heirloom Carrots team with a Vibrant & Zesty Harissa Vinaigrette

Prep Time: 5 minutes minutes

25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Author: Karen Sheer a zest for life

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Ingredients

Roasting Carrots:

• 1 1/2 pounds Colorful Heirloom Carrots 1 large bunch; about 7 carrots; 1 1 /2" widths
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/2 teaspoon chili flakes can use half Aleppo pepper

Harissa Viniaigrette:

• 2 tablespoons *Harissa (see my recipe!)
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons garlic finely minced
• 2 teaspoons filtered water
• 1/4 teaspoon dried oregano (I use Sicilian off the stem)
• 2 tablespoons extra virgin olive oil
• few pinches sea salt to taste

Sprouts & Garnishes:

• 3/4 cup fresh sprouts I use microgreens and sunflower sprouts
• 1 small endive sliced thinly; I use red endive
• 2 tablespoons sliced natural almonds toasted
• 1/3 cup feta cheese large crumbles

Instructions

Roast Carrots:

• Preheat oven to 400 degrees (convection roast) or 375 degrees for regular oven.
• Scrub Carrots clean; cut the tops to 3" lengths. Dry carrots.

  Cut carrots lengthwise in half. If you have mixed sizes; leave small ones whole, cut large ones in half.
• Add them to a roasting tray. Add 2 teaspoons of EVOO, salt and chili flakes - rub in. Turn them cut side down. Roast until lightly golden for 20 minutes. Turn carrots over and roast until cooked through and tender, 5 minutes more.
• Remove the carrots to an oval serving plate. Make the Vinaigrette while the carrots roast.

Harissa Vinaigrette:

• Add Harissa to a small bowl. Add vinegar, garlic, water and oregano. Blend with a wire whisk. Steam in EVOO and add salt to taste.

  Recipe easily doubled.

Serving the Dish:

• Top carrots with the Harissa Vinaigrette.
• Top carrots with sprouts, endives and toasted sliced almonds. Sprinkle with feta cheese if desired.

Notes

*Harissa: A delicious condiment - mild & hot chiles and roasted red pepper are blended into a thick paste with garlic, olive oil, cumin, oregano, tomato paste, red wine vinegar and a pinch of sea salt.

Harissa Sauce – The Perfect Zesty and Flavorful Condiment (see my recipe)

This recipe can not be reproduced without the consent of its author, Karen Sheer. 

COURSE: First Course & Sides, Salad

CUISINE: Moroccan

KEYWORDS: Harissa Vinaigrette, Moroccan Carrot Salad with Harissa, Moroccan Vegetable Salad, Roasted Heirloom Carrots

Nutrition Facts

Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette

Amount per Serving

Calories

164

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

7

mg

2

%

Sodium

 

358

mg

16

%

Potassium

 

674

mg

19

%

Carbohydrates

 

17

g

6

%

Fiber

 

6

g

25

%

Sugar

 

7

g

8

%

Protein

 

4

g

8

%

Vitamin A

 

20692

IU

414

%

Vitamin C

 

14

mg

17

%

Calcium

 

133

mg

13

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.