Moroccan Carrots With Harissa

2 Dec

Another dish I made and served to my family and friends for Rosh Hashanah. Like the beet dish, we were able to use this dish as part of a ritual and to make a special blessing over it. I found this recipe on where the author expounds on the skin benefits of eating carrots.Well, that’s another added bonus! This dish is delicious hot, room temp, or chilled.

Time: 20 minutes           Serves: 6-8


  • 2 tbsp olive oil
  • 2 pounds carrots, peeled & sliced into 1/2-inch pieces
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt, or to taste
  • 1 tsp harissa
  • 2 tsp honey
  • 1/4 cup lemon juice
  • 1/2 cup cilantro, chopped

How to make it

  • Heat oil in a non-stick skillet over medium-high heat. Add carrots and saute for about 8 minutes, until they’ve released their moisture and begun to brown.
  • Add cumin, paprika, turmeric, and salt. Continue to saute until spices are very fragrant and begin to form a paste on the carrots.
  • Add harissa, honey, and lemon juice. Use liquid to scrape any brown bits stuck to skillet as needed.
  • Remove from heat and stir in cilantro, reserving a bit for garnish if desired.

2 Responses to “Moroccan Carrots With Harissa”

  1. eva626 December 6, 2012 at 9:55 pm #

    that looks so good


  1. Honey Lemon Lamb En Brochette | detroittokyo - June 5, 2013

    […] It also pairs perfectly with Moroccan Carrots. […]

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