Mary Berry’s Harissa Roasted Chantenay Carrots is a vibrant and flavor-forward side dish that marries the sweetness of petite Chantenay carrots with the smoky, spicy richness of harissa paste. The carrots are roasted until they’re tender and caramelized, creating a beautiful contrast between their natural sugars and the punchy spice of the harissa.
Chantenay carrots, if you’re not already familiar, are those short, stubby, and particularly sweet carrots that are often sold unpeeled. They roast beautifully because they’re small, and their flavor intensifies when cooked. Pair them with harissa-typically a blend of chili, garlic, coriander, caraway, and sometimes rosewater-and you’ve got a dish that’s as gorgeous on the plate as it is on the palate.
This is a side dish that doesn’t sit quietly on the sidelines. It adds color, heat, and complexity to any meal-whether it’s served alongside a Sunday roast, grilled lamb, or even as part of a vegetarian mezze spread.
Mary Berry’s Harissa Roasted Chantenay Carrots Recipe
Ingredients Needed
Here’s a breakdown of the ingredients that go into Mary Berry’s Harissa Roasted Chantenay Carrots. Each one plays an important role in creating balance between sweet, spicy, and savory flavors.
- Chantenay carrots – About 500g. You don’t need to peel them; just give them a good scrub. Their size is ideal for even roasting, and they’re naturally sweet.
- Olive oil – A couple of tablespoons to coat the carrots and help them roast to a golden perfection.
- Harissa paste – 1 to 2 tablespoons, depending on how much heat you like. Choose a good-quality paste-rose harissa works beautifully here for a slightly floral undertone.
- Runny honey or maple syrup – Optional, but a drizzle can enhance the caramelization and balance the spice.
- Salt and black pepper – To season and enhance all the flavors.
- Fresh coriander (cilantro) or parsley – Chopped, to scatter on top for freshness and a pop of green.
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Optional Extras
- Toasted sesame seeds or chopped pistachios – for added texture and crunch.
- Greek yogurt or labneh – for serving, to cool the heat.
Equipment Needed
You don’t need anything fancy, which is part of the beauty of this dish. But here’s your checklist to make sure you’re good to go:
- Baking tray or roasting tin – Preferably large enough so the carrots can sit in a single layer. Crowding them will cause them to steam instead of roast.
- Mixing bowl – For tossing the carrots with the harissa and oil.
- Spatula or large spoon – For stirring and serving.
- Sharp knife and chopping board – Just for prepping the herbs and possibly trimming the carrots.
- Oven mitts – Because we’re roasting at a high heat.
Instructions To Make Mary Berry’s Harissa Roasted Chantenay Carrots
Now for the magic. Follow these steps to bring out the best in your carrots and get the most flavor out of your harissa.
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Preheat the oven
Set your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6. You want it nice and hot to get that caramelization going.
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Prep your carrots
Scrub your Chantenay carrots clean. There’s no need to peel them-their skin adds flavor and texture. If they’re particularly thick, you can halve them lengthwise.
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Mix the marinade
In a mixing bowl, combine:
- 1-2 tablespoons of harissa paste
- 2 tablespoons of olive oil
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Salt and freshly ground black pepper
Optionally, stir in a teaspoon of honey or maple syrup for sweetness.
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Coat the carrots
Toss the carrots in the harissa mixture until they’re well coated. Every carrot should glisten with that spicy, flavorful paste.
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Roast
Spread the carrots out in a single layer on your baking tray. Roast in the oven for 25-30 minutes, turning once halfway through, until they’re tender and lightly caramelized at the edges.
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Serve
Once roasted, scatter with chopped fresh herbs like coriander or parsley. For a gourmet touch, add toasted sesame seeds or chopped nuts. A spoonful of Greek yogurt on the side adds cooling contrast if desired.
Tips And Tricks
Ah, here’s where we get into the juicy details-the little things that elevate your dish from good to unforgettable.
- Don’t overcrowd the tray – This is essential. Carrots need space to roast, not steam. Use two trays if needed.
- Try different harissas – Some are smokier, others spicier. Rose harissa adds complexity and aroma, while classic harissa brings straight-up heat.
- Add citrus zest – A little orange or lemon zest stirred in just before serving gives a fresh, bright counterpoint to the spice.
- Make ahead – You can roast the carrots earlier in the day and reheat in a hot oven for 5-10 minutes before serving.
- Use rainbow carrots – If you can find them, multicolored Chantenay carrots make this dish a visual stunner.
- Pairing ideas – These carrots are stunning alongside lamb chops, grilled halloumi, or couscous salad.
Mary Berry’s Harissa Roasted Chantenay Carrots are the ultimate testament to how a few well-chosen ingredients can transform a simple vegetable into something extraordinary. The dish is rustic yet refined, fiery yet sweet, simple to make yet impressively elegant on the plate.
Whether you’re preparing a weeknight dinner, hosting a dinner party, or just want a creative way to eat more veg, this recipe delivers on all fronts. It’s a delicious reminder that carrots are far from boring-and with a little harissa, they can truly shine.
Easy Recipe Variations For Mary Berry’s Harissa Roasted Chantenay Carrots
Mary Berry’s Harissa Roasted Chantenay Carrots are already a celebration of simple elegance-vibrant, sweet carrots roasted until tender with a smoky, spicy kiss of harissa paste. But what makes this dish even more appealing is how effortlessly it lends itself to creative tweaks, allowing you to tailor it to different tastes, occasions, or pantry constraints.
1. Sweet And Spicy Moroccan Twist
Elevate the Middle Eastern influence by incorporating a dash of ground cumin, a hint of cinnamon, and a drizzle of honey or pomegranate molasses. The sweetness rounds out the heat of the harissa, creating a beautiful contrast that sings with each bite. Toss in some golden raisins or chopped dried apricots before roasting for bursts of chewy sweetness.
2. Herby Mediterranean Flair
For a brighter, herb-laced twist, add freshly chopped rosemary or thyme before roasting, and finish the dish with a generous handful of flat-leaf parsley, mint, or even fresh dill. Crumbles of creamy feta or tangy goat cheese scattered over the top right before serving turn this into an irresistible side or a light vegetarian main course.
3. Nutty Crunch
Texture lovers-this one’s for you. Add some crushed pistachios, toasted almonds, or pine nuts just before serving. Not only does this boost the crunch factor, but the roasted nutty flavor complements the deep, smoky notes of the harissa like a dream.
4. Root Veggie Rainbow
While Chantenay carrots are delightfully sweet and tender, feel free to blend them with other root vegetables. Try multicolored carrots, parsnips, baby turnips, or even sweet potatoes. The varying textures and colors create a visually stunning platter and bring nuanced layers of flavor to the dish.
5. Vegan Main Dish Upgrade
Transform these carrots into a hearty plant-based meal by serving them on a bed of warm spiced quinoa, couscous, or freekeh. Add a dollop of hummus or a swirl of dairy-free yogurt with a sprinkle of za’atar or sumac on top-it’s satisfying, nourishing, and completely vegan.
Storing Leftovers
While these harissa roasted carrots are at their peak straight from the oven-steaming, caramelized, and glistening-leftovers are by no means a sad affair. In fact, their bold flavors mellow beautifully, making them even more delectable the next day.
How To Store
- Refrigerator: Allow the carrots to cool completely before transferring them to an airtight container. They’ll keep happily in the fridge for up to 4 days.
- Freezer: If you want to keep them longer, these carrots freeze surprisingly well. Spread them on a baking sheet to freeze individually (to prevent clumping), then store in a zip-top bag or container for up to 3 months. Note: they’ll be softer after thawing but still tasty, especially in soups or grain bowls.
Reheating Tips
To revive the carrots, avoid the microwave if possible-it tends to make them soggy. Instead, reheat them in a hot oven (about 180°C/350°F) for 10-15 minutes to help them crisp back up. Alternatively, a quick toss in a skillet with a bit of olive oil will restore some of that glorious roasted texture.
What To Eat With Mary Berry’s Harissa Roasted Chantenay Carrots?
These carrots are wonderfully versatile, bringing a warm, spicy, and slightly sweet character to your table that plays well with a wide range of dishes. Whether you’re planning a Sunday roast, a vegetarian feast, or a casual weeknight dinner, these pairings will elevate your menu.
1. Roast Meats
Serve them alongside roast lamb, chicken, or pork. The sweetness of the carrots and the depth of the harissa make them a perfect partner to savory, herb-crusted roasts. For instance, a cumin and garlic-rubbed leg of lamb would complement these carrots exquisitely.
2. Middle Eastern Mezze Spread
Create a vibrant mezze-style platter with falafel, hummus, baba ghanoush, tabbouleh, warm flatbreads, and, of course, these harissa-roasted beauties. Add a bowl of tzatziki or labneh for a creamy contrast.
3. Grain Bowls And Salads
Think hearty grain bowls with quinoa, bulgur, or barley. Add some roasted chickpeas, avocado slices, and a tahini drizzle, and you’ve got a nutritious and colorful lunch. You can also toss the leftover carrots into a mixed green salad for an easy next-day upgrade.
4. Eggs And Brunch Dishes
Harissa-roasted carrots at brunch? Yes, please! They make a fabulous topping for smashed avocado toast or as a savory side with poached or scrambled eggs. Sprinkle with dukkah or chili flakes for extra flair.
5. Pasta Or Risotto
For a more unexpected pairing, chop the roasted carrots and fold them into a creamy risotto or a warm pasta dish with brown butter, sage, and toasted breadcrumbs. Their smoky-sweet flavor brings a wonderful twist to comforting carbs.
Conclusion
Mary Berry’s Harissa Roasted Chantenay Carrots are more than just a side dish-they’re a vibrant showcase of how a few humble ingredients can be transformed into something deeply flavorful, visually arresting, and infinitely adaptable. Whether you’re enjoying them fresh from the oven, dressing them up with Mediterranean accents, or tucking leftovers into your next-day salad, these carrots offer a burst of culinary joy.
So the next time you’re looking for a dish that feels both comforting and exotic, with layers of flavor and a pop of color, give these roasted gems a go-and don’t be afraid to make them your own. In Mary Berry’s spirit of timeless, accessible cooking, these carrots invite creativity while delivering sheer deliciousness in every bite.
FAQs
What Ingredients Are Required For Mary Berry’s Harissa Roasted Chantenay Carrots Recipe?
The ingredients for this recipe include Chantenay carrots, harissa paste, olive oil, honey, garlic, and fresh herbs like thyme. You will also need a pinch of salt and pepper to season. Optional garnishes might include fresh parsley or coriander to finish.
How Do You Make Mary Berry’s Harissa Roasted Chantenay Carrots?
Start by preheating the oven to 200°C (180°C fan) or 400°F. Trim and peel the Chantenay carrots, then toss them in a mixture of harissa paste, olive oil, honey, garlic, and seasoning. Spread them out evenly on a baking tray and roast for around 30-35 minutes, turning occasionally, until the carrots are tender and caramelized. Serve with a sprinkle of fresh herbs for added flavor.
Can I Make Mary Berry’s Harissa Roasted Chantenay Carrots In Advance?
Yes, you can make the harissa roasted chantenay carrots in advance. Roast the carrots as instructed, then allow them to cool completely. Store them in an airtight container in the fridge for up to 2-3 days. To reheat, simply place them in the oven at 180°C (350°F) for 10-15 minutes, or until warmed through.
