Sides & Salads

Harissa Honey Glazed Carrots with Green Feta Sauce

  • Easy

  • 60 mins

Step up your side dish game with this powerhouse of spicy-sweet, char-salt sensations. Sweet baby carrots are roasted in a harissa honey glaze and set abed a creamy swathe of charred spring onion, honey, herb and feta sauce. Just add bread to mop up the deliciousness!

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  • Skill Level

    Easy

  • Prep Time

    10 mins

  • Cooking Time

    50 mins

  • Servings

    4-6

Ingredients

Harissa Honey Glazed Carrots

  • 2 bunches Dutch carrots, peeled with carrot leaves trimmed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp harissa paste
  • 3 tbsp Capilano Pure Honey
  • 2 tsp nigella seeds, toasted (or black sesame seeds)
  • Salt and pepper, to serve

 

Charred Spring Onion and Feta Sauce

  • 150g spring onions, ends trimmed
  • Spray olive oil
  • 100g Greek-style feta cheese, drained
  • 1 cup packed coriander leaves
  • ½ cup packed parsley leaves
  • 1 tbsp Capilano Pure Honey
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
  3. To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
  4. Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
  5. To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
  6. To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Spray spring onions with oil spray and evenly spread on baking tray. Roast for 20-25 mins until lightly charred. Cut into rough pieces and place in a food processor with all other sauce ingredients, blending until smooth. Allow to cool slightly, then chill in an airtight container until ready to serve.
  3. To prepare carrots, combine the olive oil, harissa paste, honey, salt and pepper. Mix until well combined then reserve 2 tbsp of the mixture and set aside.
  4. Toss carrots with remaining mixture and place on lined baking sheet. Roast for 20-25 mins until lightly charred on the tips.
  5. To cook the cheese balls, heat 3cm oil in a large fry pan over medium-high heat. Fry balls in batches turning in the oil until golden on all sides (2-3 minutes). Remove and transfer to paper towel to drain.
  6. To serve, spread ¼ cup of prepared green sauce on the base of a serving dish and top with warm carrots. Drizzle with reserved honey harissa mixture and sprinkle with nigella seeds to serve.

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