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
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.Nutrition
Calories: 164kcalCarbohydrates: 17gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 358mgPotassium: 674mgFiber: 6gSugar: 7gVitamin A: 20692IUVitamin C: 14mgCalcium: 133mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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