Harissa Honey Roasted Carrots and Parsnips

Finished with a Charred Green Feta Sauce

by Justina Sullivan
Harissa Honey Glazed Roasted Vegetables

Harissa Honey Glazed Roasted Vegetables with Green Feta Sauce

Harissa honey roasted carrots and Pparsnips served on a creamy herby charred green feta sauce is a lip-smacking combination of bold flavours and textures. This stunning dish can be enjoyed as a sophisticated main course, served with warm pita or flatbread to soak up the tangy feta sauce, or as a side dish with meat or fish.

Sweet and Spicy Perfection: Carrots and Parsnips

The magic starts with slow-roasted carrots and parsnips that are caramelised to perfection in a spicy harissa honey glaze. The glaze creates a beautiful harmony of sweet and savoury flavours and add a lovely sticky ‘char’.

Beige ceramic plate filled with Charred Green Feta Sauce and topped with harissa honey glazed carrots

A Creamy Charred Green Feta Sauce to Finish

This dish really comes alive with a the creamy, tangy charred green feta sauce. Toss a whole green pepper onto the roasting tray with your vegetables and let it soften and char as it cooks. Once roasted, blitz it into a smooth, herby sauce, either on the spot or in advance if you’re prepping ahead.

Vibrant green charred herb feta sauce in a rustic brown-edged bowl, with a wooden spoon coated in the creamy, textured sauce. The sauce features fresh herbs, feta, and charred ingredients, perfect as a flavoursome dip, spread, or topping for grilled dishes

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Harissa Honey Glazed Roasted Vegetables
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Harissa Honey Roasted Carrots and Parsnips

Oven-roasted carrot and parsnips, glazed with a spicy, sticky, sweet and salty honey-harissa glaze served on charred green feta sauce
Total Time50 minutes
Servings: 2 – 4

Ingredients

Harissa-Honey Glaze

Instructions

  • Prepare the Charred Green Feta Sauce (see recipe here) and set aside.
  • Heat oven to 200°C (180°C fan-assisted).
  • Peel the carrots and parsnips. Trim the tops and bottoms, then cut them in half lengthways. If any pieces are thick, cut them again so all the sticks are roughly the same thickness to ensure even cooking.
  • Rub with olive oil and sprinkle with salt. Roast 30 – 40 minutes until soft and starting to caramelise.
  • Mix all the ingredients for the harissa honey glaze and brush generously over the carrots and parsnips to coat well. Return to the oven for a further 5-10 minutes or until caramelised and slightly charred.
  • To serve: Spoon the charred green feta sauce into a serving dish and spread around. Arrange the parsnips and carrots on top.