Living in the midwest for a good chunk of my life, I always looked forward to March- a time of transition into spring. The first day I could open the windows and let fresh air in felt like a treat and the promise of fresh produce towards the end of the month was enough for me to get excited. So, March for me is all about transitional meals- a little winter produce mixed with a little spring produce. This carrot toast is first up.
Roasting carrots in harissa is a great way to dress them up as the slight spice from the harissa compliments the sweetness of the carrots well. This toast is a prime example of what I eat for lunch days I'm not working on recipes: roasted vegetables, eggs, and some sort of carb. There are quite a few routes you could go with the roasted carrot and all are just as good as this toast.
PrintHarissa Roasted Carrot Toast
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 1 serving 1x
Ingredients
- 3 to 4 medium carrots
- 2 tablespoons harissa (homemade or store-bought)
- ½ cup shredded spinach
- 3 tablespoons crumbled feta
- 2 tablespoons minced cilantro
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- Salt, to taste
- 1 piece whole wheat toast (see note)
- 1 egg, fried or poached
Instructions
- Preheat oven to 400˚ F and line a sheet tray with parchment paper. Wash carrots and cut into ¼" thick. Place on the sheet tray and toss with harissa. Roast until carrots are tender, browning and slightly tender, 15 to 20 minutes.
- Right out of the oven, toss with spinach, feta, cilantro, lemon juice, olive oil and salt (if using- depends on if the harissa is salty).
- Top toast with carrot mixture and finish with the poached or fried egg.
Notes
+ The toast is really good if you plan on having a runny egg. If you're not a fan of poached or over-easy eggs, I recommend using the carrots in a different route, like a salad or stuffed in an omelette.
Roasted Carrot
variations
The star of this recipe is the roasted carrot mixture- the toast and egg is just a way to enjoy it in meal form. However, the carrots can be great in many different settings, depending on what what kind of meal you want to prepare.
Salad: This carrot mixture is great tossed with greens and/or grains. Instead of adding the spinach mixture to let it wilt slightly with the carrots, wait until the carrots have cooled and toss with a couple handfuls of greens and grains. Then, top the salad with a lemon vinaigrette.
Omelette: I'll make double the amount of carrots and save part of the mixture to stuff in an omelette for breakfast.
Vegan: Wanting to use the carrots in a vegan way? Ditch the feta and make this meal into a grain bowl with some tofu, chickpeas, and/or hummus.
Explore Harissa
Harissa is one of the few chile paste/condiments that I like to keep on hand. It's amazing tossed with roasted vegetables, used on sandwiches, add to soups- the possibilities or endless. I have a super easy version or you can try your hand at a traditional harissa (or pick up a pre-made one at your local grocery store!)
Sweet Corn Soup with Harissa
Harissa Egg Grilled Cheese
Harissa Lentils and Cauliflower
Vivian | stayaliveandcooking says
That looks delicious! I've been looking for a way to combine vegetables with lunch (other than an omelette or salad) but hummus or cucumber with cheese on toast is sort of all I can think of. Thank you for sharing, I've got some carrots lying around!
★★★★
Fox Kitchen says
Such vibrant colours!
Sarah | Well and Full says
I love mixing spring + winter produce in my meals too! Usually I like to do some sort of root vegetable with fresh greens 🙂
Aimee @ Food Banjo says
I've honestly never thought of putting carrots on toast, but this sounds delicious!
Mina says
What a lovely harissa recipe! Harissa goes really well with carrots and eggs.
★★★★★