Harissa-Honey Roasted Carrots with Whipped Feta
Roasted until the edges go dark and caramelly, then glazed in a harissa-honey slick and laid over a cloud of whipped feta. The mint at the end makes it. This is the kind of side dish that steals the show from the main.
Source: The Duo Kitchen — Elevated Wings Night, March 2026
Method
- 1
Preheat oven to 425°F.
- 2
Peel the carrots — keep them whole or halve lengthwise if thick. Toss with olive oil, salt, and pepper.
- 3
Spread on a sheet pan in a single layer. Roast at 425°F for 25-30 minutes, flipping once, until charred on the edges and tender.
- 4
While carrots roast, make the harissa-honey glaze: mix harissa paste, honey, and lemon juice.
- 5
Make the whipped feta: blend feta block, heavy cream, and lemon juice in a food processor until smooth and creamy.
Use block feta, not pre-crumbled. The pre-crumbled stuff has anti-caking agents that make it grainy instead of silky. - 6
When carrots are done, toss them in the harissa-honey glaze.
- 7
Spread whipped feta across a plate. Lay the glazed carrots on top. Tear fresh mint over everything.
Pairs well with
Side Dish
Chimichurri or Gochujang-Lime Grilled Wings
Built as a side for Wings Night — the creamy feta and sweet carrots balance the char and heat of the wings.
Cooking Journal
Dat
· March 30, 2026
Show-stealer. The whipped feta with the harissa carrots is an unreal combo. Mint ties it all together. No changes needed.