Recipe courtesy of Molly Yeh

Harissa Carrots and Ranch

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 4 to 6 servings



  1. Preheat a grill or grill pan over medium heat. (See Cook's Note.)
  2. Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes. 
  3. Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!

Cook’s Note

You can alternatively roast the carrots in the oven. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper. Once the carrots are salted, spread on a sheet pan and roast, tossing occasionally, until a fork pokes easily into the thickest part of the carrot; begin checking for doneness at 20 minutes for skinny carrots but for big thick carrots it could take up to 45 minutes. Brush the carrots with the harissa glaze during the last 10 minutes of cooking. Continue to the next step in the same manner as in the grilling recipe.