Mary Berry Harissa Roasted Chantenay Carrots Recipe [Tips & Tricks]

If you’re looking for a simple yet flavorful side dish to spice up your meal, Mary Berry’s harissa roasted chantenay carrots are an absolute must-try. The combination of sweet, tender chantenay carrots with the bold, smoky kick of harissa creates a dish that’s both comforting and exciting.

With minimal prep and just a few ingredients, it’s a quick way to elevate any dinner table, whether you’re hosting a gathering or enjoying a quiet night in. Plus, Mary Berry’s recipe ensures the perfect balance of heat and sweetness, making it a crowd-pleaser every time!.

Mary Berry Harissa Roasted Chantenay Carrots Recipe

Ingredients Needed

To make Mary Berry’s Harissa Roasted Chantenay Carrots, you’ll need a selection of fresh, vibrant ingredients that will come together to create a mouthwatering, flavorful side dish. Here’s what you’ll need:

1. Chantenay Carrots (500g)

   These small, tender carrots are the star of the dish. Known for their sweetness and compact shape, Chantenay carrots are perfect for roasting as they hold their texture and caramelize beautifully, offering a perfect balance of flavor when paired with the other ingredients.

2. Harissa Paste (2-3 tablespoons)

   Harissa is a North African chili paste made from a combination of hot peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. It adds a deep, smoky, and slightly spicy flavor that elevates the dish. You can adjust the amount depending on how much heat you want to infuse into the carrots.

3. Olive Oil (2 tablespoons)

   Olive oil is used to coat the carrots, helping them roast evenly while also contributing to the overall richness of the dish. It also helps the harissa paste adhere to the carrots for an even distribution of flavor.

4. Garlic Cloves (2-3, minced)

   Garlic provides an aromatic punch to the recipe, complementing the smokiness of the harissa and the sweetness of the carrots. Its savory flavor blends perfectly during the roasting process.

5. Honey (1 tablespoon)

   A touch of honey is added to bring out the natural sweetness of the Chantenay carrots, balancing out the heat of the harissa paste and creating a beautifully caramelized exterior.

6. Cumin (1 teaspoon)

   Ground cumin offers a warm, earthy spice that enhances the complex flavors of the harissa and garlic, giving the dish a deeper, more layered profile.

7. Lemon Juice (1 tablespoon)

   A squeeze of lemon juice at the end of roasting brightens up the dish with a refreshing acidity that cuts through the richness of the olive oil and honey, adding a refreshing contrast.

8. Salt and Black Pepper

   These basic seasonings are crucial to bringing out the flavors in every ingredient. The salt helps to intensify the natural sweetness of the carrots, while black pepper adds a mild heat to balance the sweetness.

Equipment Needed

Mary Berry’s Harissa Roasted Chantenay Carrots is a relatively simple recipe to prepare, requiring only a few essential kitchen tools. Here’s what you’ll need:

1. Baking Tray or Roasting Pan

   A sturdy baking tray or roasting pan is necessary for ensuring the carrots roast evenly. You’ll want to use a large enough pan to spread out the carrots in a single layer so they cook uniformly and caramelize well.

2. Mixing Bowl

   A medium-sized mixing bowl is used to toss the carrots with the harissa paste, olive oil, garlic, and other seasonings. It allows you to coat the carrots evenly without making a mess.

3. Sharp Knife

   A sharp knife is necessary to trim and prepare the Chantenay carrots. While they don’t need peeling, you may want to cut off the tops and possibly halve or quarter them if they’re particularly large, depending on the desired serving size.

4. Garlic Press (Optional)

   While you can simply mince the garlic with a knife, using a garlic press will speed up the process and provide a finer texture for the garlic, ensuring it mixes more seamlessly with the other ingredients.

5. Wooden Spoon or Tongs

   A spoon or tongs will help you toss the carrots with the seasoning mixture and make sure each piece is evenly coated. You’ll also use them to stir the carrots halfway through roasting for an even cook.

6. Zester or Grater (for Lemon)

   If you prefer to zest the lemon before squeezing it for juice, a zester or microplane grater is a great tool. The zest can add an extra burst of citrus flavor to the dish, complementing the lemon juice at the end.

7. Oven

   The oven is where the magic happens. You’ll roast the carrots in a preheated oven to get that perfect golden-brown caramelization and tender texture.

How To Make Mary Berry’s Harissa Roasted Chantenay Carrots

Making Mary Berry’s Harissa Roasted Chantenay Carrots is a simple process, but it results in a dish that’s bursting with flavor and a wonderful balance of sweet, smoky, and spicy elements. Here’s a step-by-step guide to making this delicious side dish:

1. Preheat the Oven:

   Start by preheating your oven to 200°C (or 180°C fan-assisted) / 400°F. This will ensure that the oven reaches the ideal temperature for roasting the carrots, allowing them to cook evenly and caramelize perfectly.

2. Prepare the Carrots:

   Rinse the Chantenay carrots well under cold water. If needed, trim the tops off, leaving about 1-2 cm of the green stems for a rustic touch. You don’t need to peel these carrots, as their tender skin adds to the flavor and texture once roasted.

3. Mix the Seasoning:

   In a medium-sized mixing bowl, combine the harissa paste, olive oil, minced garlic, honey, ground cumin, and a pinch of salt and black pepper. Stir everything together until the paste is well incorporated and the ingredients form a smooth, flavorful sauce.

4. Coat the Carrots:

   Add the prepared carrots to the bowl with the harissa mixture. Use tongs or a spoon to toss the carrots thoroughly, making sure each piece is evenly coated with the seasoning.

5. Roast the Carrots:

   Transfer the coated carrots to a baking tray or roasting pan. Spread them out in a single layer, ensuring they have some space between them for even roasting.

   Place the tray in the preheated oven and roast the carrots for about 25-30 minutes, or until they are tender and golden brown. Make sure to turn the carrots halfway through cooking to ensure they cook evenly.

6. Finish and Serve:

   Once the carrots are roasted and beautifully caramelized, remove them from the oven. Squeeze fresh lemon juice over the top to add a burst of freshness and give the dish a slight tang.

   Optionally, you can zest a little lemon on top for extra citrus flavor. Serve immediately and enjoy!.

Expert Tips

1. Adjust the Heat Level:

   If you’re sensitive to spice, you can adjust the amount of harissa paste according to your preference. Start with 2 tablespoons and taste the mixture.

   If you want more heat, add a little extra. Remember, harissa can vary in heat, so always taste-test before adding more.

2. Use Different Carrot Varieties:

   While Chantenay carrots are ideal for roasting, you can experiment with other types of baby carrots or even regular carrots cut into smaller pieces. Just ensure the pieces are roughly the same size to promote even cooking.

3. Enhance the Flavors with Fresh Herbs:

   Fresh herbs like cilantro or parsley can elevate the dish with an herbal note. Toss them through the roasted carrots before serving for a burst of freshness that complements the smoky, spicy flavors.

4. Make It a Meal:

   Turn this dish into a main course by adding roasted chickpeas or a grain such as quinoa or couscous. The sweetness of the carrots pairs beautifully with the earthiness of the chickpeas, creating a filling, balanced meal.

5. Experiment with Toppings:

   You could add a sprinkle of crumbled feta or goat cheese on top before serving. The tangy, creamy cheese contrasts beautifully with the spicy sweetness of the roasted carrots.

Mary Berry’s Harissa Roasted Chantenay Carrots are a perfect side dish for any meal. The sweet, tender carrots, roasted to perfection and coated in a smoky, spicy harissa glaze, make for a delightful combination of flavors and textures.

This dish is simple to prepare, yet it delivers a stunning depth of flavor, thanks to the balance of spices, sweetness, and citrus. Whether you’re serving it with a roast dinner, a casual weeknight meal, or a holiday feast, it’s bound to impress with its bold flavors and vibrant colors.

With a few expert tips to enhance the dish, you can tailor this recipe to suit your preferences and dietary needs. Try it out and let the harissa magic transform your carrots into something truly special!.

Easy Recipe Variations For Mary Berry’s Harissa Roasted Chantenay Carrots

Mary Berry’s Harissa Roasted Chantenay Carrots are a flavorful side dish with a perfect balance of heat, sweetness, and earthy flavors. While the original recipe is already a hit, there are plenty of fun ways to put a spin on it to suit different tastes or to create new flavor profiles. Here are some easy variations you can try:

1. Citrusy Kick: To add a fresh burst of flavor, consider incorporating citrus into the recipe. Zest an orange or lemon and sprinkle it over the roasted carrots before serving. The tanginess of the citrus complements the spicy, smoky notes of the harissa and adds a vibrant, refreshing contrast to the dish.

2. Sweet and Spicy Twist: If you prefer your dishes on the sweeter side, try adding a tablespoon of honey or maple syrup to the harissa marinade. The sweetness balances the heat from the harissa, resulting in a more caramelized finish. You can even add a sprinkle of cinnamon or nutmeg for a deeper warmth that’s especially comforting in the colder months.

3. Herb Infusion: Fresh herbs can elevate the flavor of this dish even more. Try adding a sprinkle of chopped fresh coriander or parsley before serving. For an extra depth of flavor, fresh thyme or rosemary can be tossed with the carrots as they roast. These herbs will add an aromatic, earthy flavor that complements the spicy harissa sauce.

4. Nutty Crunch: For a delightful texture contrast, sprinkle some toasted pine nuts, slivered almonds, or crushed walnuts over the roasted carrots before serving. The crunchiness of the nuts adds an extra dimension to the dish, making it not only visually appealing but also more satisfying in terms of mouthfeel.

5. Feta or Goat Cheese: A dollop of crumbled feta or tangy goat cheese on top of your harissa roasted carrots can provide a lovely creamy contrast to the heat of the harissa. The cheese’s salty, rich flavor enhances the overall dish, and it can be a fantastic way to make it a more substantial side dish for a larger meal.

6. Mediterranean Flair: For a Mediterranean-inspired twist, add black olives, capers, and a sprinkle of za’atar seasoning before roasting the carrots. These elements will deepen the flavor profile, bringing in some briny and herbal notes that pair beautifully with the sweetness of the carrots and the heat of the harissa.

7. Vegetarian or Vegan Variation: To make the dish vegan-friendly, you can easily swap out any dairy ingredients with plant-based alternatives. Replace the feta cheese with a vegan feta or nutritional yeast for a cheesy flavor. This modification ensures that everyone can enjoy the dish, regardless of dietary restrictions.

Best Practices To Store Leftovers

Mary Berry’s Harissa Roasted Chantenay Carrots make a fantastic side dish, and if you’re lucky enough to have leftovers, it’s essential to store them properly to maintain their flavor and texture. Here are some best practices for storing and reheating these carrots:

1. Cooling and Storage: After serving, allow the leftover carrots to cool down to room temperature. It’s best not to leave them out for more than two hours to prevent any bacterial growth. Once cooled, store the carrots in an airtight container. This will preserve the moisture and prevent them from drying out. You can refrigerate them for up to 3-4 days.

2. Freezing: Although roasted carrots can be frozen, it’s important to know that their texture may change slightly upon thawing. To freeze, place the carrots on a baking sheet in a single layer and freeze them for 1-2 hours. Once they’re frozen solid, transfer them into a freezer-safe container or resealable bag. You can store them in the freezer for up to 3 months. When ready to use, reheat in the oven or on the stovetop.

3. Reheating: For the best results when reheating your roasted carrots, it’s ideal to use an oven or stovetop. Preheat the oven to 350°F (175°C) and place the carrots on a baking sheet, reheating for 10-15 minutes, or until they’re heated through. You can drizzle a little olive oil over them to help restore some of their original texture. If you prefer using the stovetop, warm the carrots in a pan over medium heat for a few minutes, stirring occasionally, to avoid drying them out.

4. Microwaving: If you’re in a rush, the microwave can be a quick option. However, it may not yield the same crispy texture. Place the carrots on a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat for 1-2 minutes, depending on the amount of leftovers.

5. Reviving the Flavor: To give the leftovers a little extra flair, you can toss them with some fresh herbs, a squeeze of lemon juice, or a drizzle of olive oil before reheating. This helps brighten the flavor and adds a touch of freshness to the dish.

What Goes Well With Harissa Roasted Chantenay Carrots

Harissa Roasted Chantenay Carrots are incredibly versatile, and they pair well with a variety of dishes, making them an excellent addition to nearly any meal. Here are some ideas for what goes well with these roasted carrots:

1. Grilled or Roasted Meats: The spiciness and sweetness of the harissa roasted carrots complement grilled or roasted meats beautifully. They make a perfect side dish for lamb, chicken, or beef. For a Mediterranean-style meal, serve them alongside grilled lamb chops or a roasted chicken spiced with cumin, coriander, and paprika.

2. Fish and Seafood: If you’re looking for something lighter, these carrots also pair wonderfully with fish. Try serving them with grilled salmon, pan-seared cod, or even a delicate white fish like halibut. The bold flavors of the harissa help to balance the subtlety of the fish.

3. Couscous or Quinoa: For a more filling vegetarian or vegan meal, pair the carrots with couscous or quinoa. These grains are light but hearty enough to create a satisfying main dish when combined with the carrots. A drizzle of olive oil, lemon, and a sprinkle of herbs will round out the flavors nicely.

4. Middle Eastern Dishes: The harissa flavor in the carrots is reminiscent of North African and Middle Eastern cuisine, so consider pairing them with tagines, falafel, or hummus. The roasted carrots would be a great addition to a mezze platter, alongside dips like baba ganoush, tzatziki, and muhammara.

5. Roasted Vegetables: If you’re serving a variety of vegetables, roasted potatoes, cauliflower, or even sautéed spinach would make excellent companions. The earthiness of these vegetables pairs well with the sweetness and spice of the carrots.

6. Rice Pilaf: A fragrant rice pilaf with dried fruits and nuts would be a delicious side dish to pair with these roasted carrots. The slight sweetness of the pilaf would balance the heat of the harissa while complementing the carrots’ tender texture.

Conclusion

Mary Berry’s Harissa Roasted Chantenay Carrots are a wonderfully versatile and flavorful dish that can be easily adapted to suit a variety of tastes and occasions. Whether you’re experimenting with different flavors like citrus, honey, or herbs, or looking for the best ways to store and reheat leftovers, these carrots can seamlessly fit into any meal.

Their bold, smoky, and slightly spicy flavor pairs beautifully with meats, grains, seafood, and even Middle Eastern dishes. With so many variations and complementary sides to consider, this dish is sure to become a staple in your culinary repertoire, adding both color and flavor to any dining table.

FAQs

What Are Chantenay Carrots?

Chantenay carrots are a variety of small, sweet, and tender carrots. They are typically shorter and more bulbous than regular carrots, with a distinctive sweet flavor and crunchy texture. Their small size makes them perfect for roasting whole, which is ideal for Mary Berry’s harissa roasted Chantenay carrots recipe.

What Is Harissa, And Why Is It Used In This Recipe?

Harissa is a North African chili paste made from hot peppers, garlic, olive oil, and various spices like cumin and coriander. It adds a bold, spicy, and smoky flavor to dishes. In Mary Berry’s recipe, it’s used to coat the Chantenay carrots, enhancing their sweetness with a rich and slightly fiery kick.

Can I Use Regular Carrots Instead Of Chantenay Carrots In This Recipe?

Yes, you can substitute regular carrots for Chantenay carrots. However, Chantenay carrots are smaller and sweeter, so regular carrots may require a slightly longer roasting time and may not provide the same sweetness. Cut regular carrots into smaller pieces to ensure they cook evenly.

How Do I Prepare The Carrots For Roasting In Mary Berry’s Harissa Recipe?

For this recipe, Chantenay carrots should be cleaned and peeled, but they can be left whole. After washing, pat them dry and toss them in a mixture of harissa, olive oil, and seasonings to coat them evenly. Then, place them on a baking sheet, ensuring they are spread out for even roasting.

What Type Of Harissa Is Best For This Recipe?

A mild or medium harissa is typically best for this recipe, as it provides a balance of flavor without overwhelming the natural sweetness of the carrots. You can find harissa in jars or tubes at most grocery stores, and both traditional and roasted varieties will work well.

What Temperature Should I Roast The Chantenay Carrots At?

For best results, roast the Chantenay carrots at 200°C (400°F). This high heat will caramelize the natural sugars in the carrots, making them tender and slightly crispy on the edges while allowing the harissa to coat them beautifully.

How Long Do I Need To Roast The Chantenay Carrots In This Recipe?

Roast the Chantenay carrots for about 25-30 minutes. Keep an eye on them and check for tenderness by piercing a carrot with a fork. If they are not fully tender, you can extend the cooking time by 5 to 10 minutes.

Can I Make This Recipe Ahead Of Time?

Yes, you can prepare the harissa roasted Chantenay carrots in advance. You can roast them up to a day ahead, store them in an airtight container in the refrigerator, and reheat them in the oven for 10-15 minutes at 180°C (350°F) to bring back their crispiness.

Can I Add Other Vegetables To This Recipe?

Absolutely!

Mary Berry’s recipe can easily be adapted to include other vegetables. Potatoes, parsnips, or red onions would all pair wonderfully with the harissa and roasted carrots. Just be sure to adjust the roasting time for larger vegetables, and cut them to similar sizes for even cooking.

What Should I Serve With Harissa Roasted Chantenay Carrots?

Mary Berry’s harissa roasted Chantenay carrots make an excellent side dish for a variety of main courses. They pair well with roasted meats like chicken, lamb, or beef, as well as vegetarian dishes such as couscous, quinoa, or a fresh green salad.