Harissa and Honey Glazed Carrots

There’s something small and sublime about a dish that wakes a room before it arrives at the table: the warm, sweet perfume of honey caramelizing, the smoky, chili-bright lift of harissa, and the gentle, earthy aroma of roasted carrots. These Harissa and Honey Glazed Carrots are glossy and sticky at the edges, tender with a slight bite in the center, and sing with contrasts—sweet, smoky, and faintly spicy. When the glaze bubbles and the edges caramelize, you’ll notice tiny crystallized sugars and a whisper of char that add a delightful crunch to each bite.

This recipe is perfect for festive holiday spreads, weeknight dinners when you want an easy but elevated side, and gatherings where you want something colorful and flavorful without a fuss. Serve them alongside roasted chicken or a cooling yogurt dip, or add them to a warm grain bowl for a fast, comforting meal. If you already enjoy classic honey-glazed vegetables, you might like this playful harissa twist—try a related green-bean-and-carrot combo I love for weeknights: honey-glazed carrots with green beans.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4 (as a side)
Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

These values are estimates based on standard ingredient nutrient profiles from the USDA FoodData Central and general dietary guidance from Mayo Clinic. Actual nutrition will vary with exact ingredient brands and portion sizes.

Estimated per serving (1/4 of recipe):

Calories: ~155 kcal
Protein: ~1.5 g
Total Carbohydrates: ~26 g
- Sugars: ~14 g (honey and natural carrot sugars)
- Fiber: ~4.8 g
Total Fat: ~6 g
- Saturated Fat: ~1 g
Sodium: ~300 mg (depends on added salt and harissa brand)

Notes: Calories come primarily from carrots, honey, and olive oil. This side is relatively low in protein but provides vitamin A, beta-carotene, and fiber from carrots. For precise tracking, use your ingredient labels and a nutrition calculator or the USDA database for the specific brands you use.

Why You’ll Love It

There are plenty of reasons to make these glazed carrots, but a few stand out:

Flavor & aroma: The honey creates glossy, caramelized edges while harissa injects complex smoky-heat—this combination offers layered flavor without complicated technique.
Ease & speed: Ready in under 45 minutes, they’re an effortless way to add wow factor to any meal.
Crowd-pleasing: Sweet and mildly spicy, they appeal to a broad range of palates; they’re festive enough for holidays, but simple enough for weeknights.
Healthful boost: Carrots are rich in vitamin A and antioxidants; roasting concentrates their natural sweetness with minimal added fat.

How to Make Harissa and Honey Glazed Carrots

Ingredients

1.5 lb (680 g) carrots, peeled and cut into 2–3 inch pieces or diagonals for even roasting
2 tablespoons harissa paste (about 30–36 g)
2 tablespoons honey (about 42 g)
1 tablespoon extra-virgin olive oil (about 14 g)
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Optional ingredients / substitutions:

1 teaspoon lemon juice or 1/2 teaspoon zest — brightens the glaze
1 tablespoon butter (or vegan butter) — richer finish if desired
Swap honey for maple syrup to make it vegan (adjust sweetness to taste)
Use smoked paprika + chili flakes if you don’t have harissa paste (about 1 tsp smoked paprika + 1/4–1/2 tsp chili flakes)

Method

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat for easy cleanup.
Peel and cut the carrots into uniform pieces so they roast evenly. Aim for similar thickness across the batch.
In a medium bowl, whisk together the harissa paste, honey, olive oil, salt, and pepper until smooth. If using lemon or butter, whisk them in here.
Toss the carrots in the glaze until they are well coated. Let them sit for a minute or two so the flavors start to adhere.
Spread the carrots in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast instead of steam.
Roast for about 25–30 minutes, stirring/tossing once halfway through, until the carrots are caramelized at the edges and tender when pierced with a fork. If you like deeper char, broil for 1–2 minutes at the end—watch closely.
Serve warm as a side dish. Taste and adjust salt or a final drizzle of honey if desired.

Practical tips:

Cut carrots to uniform size for even cooking; thicker pieces need a few extra minutes.
Avoid crowding the pan—give the carrots space to brown.
If your harissa is very oily, reduce added oil slightly.
Check doneness at 20 minutes if your carrots are thin; ovens vary.

Best Pairings

Roast chicken or whole-roast turkey — the sweetness and spice balance rich poultry.
Cooling yogurt or labneh dip sprinkled with dukkah for Mediterranean flair.
Toss into grain bowls with quinoa, toasted almonds, and fresh herbs for an easy vegetarian main.
Serve alongside seared salmon or grilled halloumi to contrast textures and temperatures.
For a cozy, casual pairing, serve with crusty bread and a simple green salad.

You can also find complementary ideas for pairing glazed carrots and green beans in this practical guide: classic honey-glazed carrots and green beans.

Keeping it Fresh

Room temperature: Cooked carrots can safely sit at room temperature for up to 2 hours (per USDA food safety guidance).
Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 350°F oven or in a skillet to revive caramelized edges.
Freezer: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and reheat gently to avoid becoming mushy.

Pro Tips & Tricks

Choose medium-to-large carrots for an ideal balance of interior tenderness and crisped edges; baby carrots can overcook quickly.
For deeper flavor, toss the carrots with the glaze and let them sit 10–15 minutes before roasting so harissa and honey penetrate.
If you want a smokier finish, add 1/4–1/2 teaspoon smoked paprika to the glaze or finish with a light sprinkle of coarse smoked salt.
To check doneness, pierce the widest piece with a skewer—if it slides in with a little resistance, they’re perfect. Overcooked carrots will be very soft and uniformly pale.
If you prefer a less sweet profile, reduce honey by 1 tablespoon and add 1 teaspoon lemon juice to balance.

Creative Twists

Harissa & Citrus: Add the zest of one orange to the glaze before roasting and finish with a squeeze of orange juice for bright, citrusy notes.
Labneh & Dukkah Finish: Serve warm carrots over a smear of labneh and finish with toasted dukkah or chopped pistachios for texture and a creamy contrast. (This echoes a popular plated variation that pairs beautifully with the spice.)
Maple-Sesame Vegan Version: Replace honey with maple syrup, use 1 tablespoon toasted sesame oil in the glaze, and finish with toasted sesame seeds and scallions for an Asian-inspired twist.
Spiced & Smoky: Omit harissa and use 1 teaspoon smoked paprika + 1/4 teaspoon cayenne for controlled heat and smoky sweetness.

Frequently Asked Questions

Q: Can I use baby carrots instead of whole carrots?
A: Yes, but reduce the roasting time to 15–20 minutes and watch closely—baby carrots cook faster and can become very soft.

Q: How can I make this vegan?
A: Substitute honey with maple syrup or agave. Check the harissa label for non-vegan additives, though most harissa pastes are vegan.

Q: My glaze stuck to the pan—how do I prevent burning?
A: Use parchment and avoid broiling for too long. If the glaze is burning, reduce oven temperature to 400°F and extend roasting time to allow caramelization without scorching.

Q: Can I make this ahead?
A: Yes—roast as directed, then refrigerate. Reheat in a 350°F oven until warmed through. For best texture, reheat uncovered on a sheet pan.

Q: How spicy will this be? Can I adjust heat?
A: Harissa brands vary. Start with 1 tablespoon for mild heat and add up to 2 tablespoons if you prefer more kick. You can also dilute harissa with a little extra honey or olive oil to tame it.

Conclusion

I hope these Harissa and Honey Glazed Carrots inspire you to bring bold flavor to your next meal—simple technique, dramatic results. If you want to explore similar recipes and plated variations, check out this practical five-ingredient take on the glaze by The Kitchn: Kitchn’s Harissa-Honey Glazed Carrots recipe. For a plated version that pairs these carrots with labneh and dukkah (beautiful for entertaining), see Eden Eats’ thoughtful recipe: Harissa & Honey Roasted Carrots with Labneh & Dukkah.

If you try this recipe, leave a comment or photo—I love hearing how readers adapt it for their table. Share with friends, and happy roasting!