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Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette
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5 from 4 votes

Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette

Easy Roasted Colorful Heirloom Carrots team with a Vibrant & Zesty Harissa Vinaigrette
Prep Time5 minutes
25 minutes
Total Time30 minutes
Course: First Course & Sides, Salad
Cuisine: Moroccan
Keyword: Harissa Vinaigrette, Moroccan Carrot Salad with Harissa, Moroccan Vegetable Salad, Roasted Heirloom Carrots
Servings: 6 servings
Author: Karen Sheer a zest for life

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: 164kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 358mg | Potassium: 674mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20692IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 1mg