Karen’s Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette
Feb 22, 2024, Updated Nov 03, 2024
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
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 Sauce – The Perfect Zesty and Flavorful Condiment (see my recipe)
This recipe can not be reproduced without the consent of its author, Karen Sheer.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the flavors in this recipe. Found nice colorful carrots at a local supermarket. The carrots were easy to roast and did not need much oil. The vinaigrette was a flavor bomb! I bought spicy Mina brand harissa. Will make this recipe again – my family loved it and want to make for company. Impressive thanks!
Thank you for the comment Beth. Glad you loved the recipe! Mina is a good pre-made Harissa sauce… maybe you will try my Harissa sauce… it is easy! ?Karen
I am a big fan of these colorful carrots so I gave the recipe a try. Terrific!
So easy, cut carrots in half lengthwise and they roasted in 20 minutes. As they cooked I made the harissa vinaigrette which was simple and I had a jar of harissa. Liked the garnishes, almonds added crunch. Sometimes serve with goat cheese or feta. I’ll make it for Thanksgiving and try your other side dishes. Thank you.
Thank you Gwen for this review! So happy you loved the recipe, and yes – try other side dishes too! 😀Karen
This is an easy recipe and very good. I have made a few times, and recently did make the homemade harissa sauce. Better than the jarred one I have and seems to be lasting a long time. Great clean flavors and tastes special and presents beautifully. Thanks for the recipe, I am going to make for Thanksgiving this year!
Hi Madeline – Tank you for your review! So pleased you made my homemade Harissa – and have made these roasted carrots a few times. I TOO and making for Thanksgiving! 😀Karen