Harissa Roasted Carrots with White Beans

A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x




½ pound small carrots (with part of greens still intact)

2 teaspoons harissa powder blend (see note)

2 teaspoons olive oil


1 tablespoons olive oil

1 clove garlic, minced

1 cup cooked Great Northern Beans, drained and rinsed if using canned

½ cup chopped fresh cilantro and flat-leaf parsley

1 tablespoons lemon juice

3 tablespoons toasted pepitas


  1. Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
  2. When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
  3. Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.


Tips and Tricks: Many spice companies make a harissa blend. However, if you can't find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).

If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.

Use up leftover ingredients: Carrots, Pepitas