Roasted Carrots with Orange–Harissa Sauce & Cashew Crunch

Sweet, spicy, fresh, and finished with a subtle crunch:Roasted carrots with orange–harissa sauce and cashew crunch are anything but a standard side dish.

The orange–harissa sauce, rounded out with soy sauce and sesame oil, strikes a perfect balance between sweetness, acidity, and heat. Finished with fresh herbs and a crispy cashew crunch, this dish works just as well served warm as it does at room temperature.

Perfect alongside roasted vegetables, chicken, salmon, or a spiced grain dish — yet flavorful enough to stand on its own. This is comfort food with contrast: simple, layered, and unexpectedly bold.

Time: ±35 minutes

Serve: warm or at room temperature

Ingredients

Carrots

• 500 g carrots, peeled & sliced diagonally

• Olive oil

• Salt

• Pinch ground cumin

• 1–2 tbsp agave or maple syrup

Orange–Harissa Sauce

• Zest + juice of ½ orange

• 1 tsp harissa (or sambal + extra sweetener)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1–2 tsp agave or maple syrup

Cashew Crunch

• 40 g unsalted cashews, roughly chopped

• ½ tsp agave or maple syrup

• Pinch salt

• Optional: pinch cumin or chili flakes

To finish

• Fresh parsley or cilantro, chopped

Method

1. Bring a large pot of well-salted water to a boil. Blanch the carrots for 2–3 minutes until just tender. Drain and let steam dry.

2. Preheat the oven to 200°C / 400°F. Toss the carrots with olive oil, salt, cumin, and agave or maple syrup. Spread in a single layer on a lined baking tray and roast for 20–25 minutes, turning once, until caramelized and tender.

3. Mix all ingredients for the orange–harissa sauce in a small bowl.

4. Toast the cashews in a dry pan over medium heat until lightly golden. Lower the heat, add agave or maple syrup and salt (plus spices if using), stir briefly until caramelized. Transfer to a plate to cool.

5. While the carrots are still warm, toss with the orange–harissa sauce and fresh herbs. Finish with the cashew crunch and serve (optional).