Harissa Roasted Parsnips and Carrots

Harissa Roasted Parsnips and Carrots

Parsnips and carrots become sweet and soft when roasted, and harissa’s warm spices balance their sweetness beautifully. The dish is best when the spices are freshly ground — you can use a spice grinder, but it’s probably just as easy to use a mortar and pestle, if you have one. If you’d like to use all parsnips or all carrots, go ahead — it’s great that way, too.


1 comment

  • T

    This is such an easy and tasty dish! Greater than the sum of its parts. I’ve made this twice, once with Harissa paste and once with harissa dry spice mixed with olive oil. I used less oil and less salt than suggested in the recipe. Defintely a keeper.

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