Mary Berry Harissa Roasted Chantenay Carrots

To be honest, this recipe was born out of fridge guilt. You know the feeling—you spot those poor Chantenay carrots you swore you’d use last week, just sitting there looking unimpressed. I grabbed them thinking I’d do a basic roast, but then I remembered a half-empty jar of harissa sulking in the back of the fridge too. Match made in heaven? Maybe.

The first time I made this, I overdid the harissa. Let’s just say my partner needed a glass of milk and a tissue. But once I got the ratio right—just a kiss of honey to soften the kick—it became an instant table favourite.

Let me show you how I fixed it—and how to get that glossy, sticky glaze that practically begs to be scraped from the tin.

Why This One Works So Well

Most roasted carrot recipes stick to honey and herbs. Lovely, but expected. What makes this one sing is the balance—the earthy sweetness of Chantenay carrots, the slow-building warmth of harissa, and a zip of lemon juice that wakes it all up.

Also, roasting in two stages (before and after glazing) is key. That second roast caramelises the glaze just enough to give you sticky edges without burning the sugars.

And trust me—don’t skip the parsley. Sounds optional. Isn’t.

INGREDIENTS + WHY THEY MATTER

• Chantenay carrots (1kg) – Small, sweet, and no peeling required. Roasting brings out their natural sugars beautifully.
• Olive oil (2 tbsp) – Helps the carrots roast evenly and prevents them from drying out.
• Harissa paste (1–2 tbsp) – Brings heat and complexity. I use rose harissa when I’m feeling fancy.
• Juice of ½ lemon – Brightens everything and balances the spice.
• Runny honey (1 tbsp) – Tames the harissa and helps form that sticky, shiny finish.
• Flat-leaf parsley (½ bunch) – Adds freshness and a hit of colour at the end. Not just for looks—really lifts the whole dish.

Making It Yours (Without Ruining It)

• Too hot? Start with just 1 tbsp harissa and taste. You can always bump it up next time.
• No Chantenay? Baby carrots or chunked-up regular ones work—but reduce size so they roast evenly.
• Gluten-free & dairy-free? Naturally is! Just double-check your harissa paste (some brands sneak in extras).
• Want more veg? Toss in parsnips or red onions—roast them with the carrots, then glaze everything together.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Carrots dried out	Forgot to cover them at first	Toss with enough oil and don’t overcrowd tray
Burnt glaze	Added harissa mix too early	Glaze after initial roast
Too spicy to eat	Used a full 2 tbsp without tasting	Taste test your harissa—some are fierier

HOW TO MAKE MARY BERRY’S HARISSA ROASTED CHANTENAY CARROTS

1. Preheat oven to 200°C (180°C fan) / Gas 6.
2. Trim and prep your carrots. Halve any hefty ones lengthways.
3. Toss with oil, salt, pepper in a large roasting tin. Spread in a single layer.
4. Roast for 30 minutes, until starting to brown at the edges.
5. Meanwhile, mix harissa, lemon juice, and honey in a small bowl.
6. Remove tin, pour over glaze, toss to coat.
7. Return to oven for 5–10 minutes, until everything’s sticky and the biggest carrot yields to a fork.
8. Finish with parsley, and scrape up all the goodness from the tin.

TIPS FROM MY KITCHEN

• I always line the roasting tin with foil—makes cleanup easier and prevents the glaze from catching too quickly.
• If your harissa is thick, loosen it with a splash of oil before mixing.
• Let the carrots sit for 2 mins before serving—the glaze settles and clings better.
• Reheat leftovers in a dry pan for best texture—microwave makes them a bit sad.

STORAGE + SERVING

• Keeps for 3 days in the fridge in an airtight container.
• Reheat in the oven at 180°C for 10–15 mins or in a dry frying pan over medium heat.
• Freeze? Technically yes, but they’ll go softer. I’d recommend eating fresh.
• Serve with: roast chicken, grain bowls, or even tossed through couscous with feta.

FREQUENTLY ASKED QUESTIONS

Q: Can I use baby carrots instead of Chantenay?
A: You can, but they’re a bit more watery. I halve them lengthways and pat them dry first.

Q: What’s the best harissa paste to use?
A: I love rose harissa for this—adds warmth without blowing your head off. Belazu is my go-to.

Q: Can I prep these ahead of time?
A: Yes! Roast the carrots ahead, then reheat with the glaze for 10 minutes before serving.

Q: Is this too spicy for kids?
A: If your harissa’s mild and you go easy (1 tbsp), most kids are fine. You can always leave a few carrots unglazed.

Q: Can I make this on the stovetop?
A: Not really. You need the dry heat of roasting to caramelise the carrots and glaze properly.

Try More Recipes:

• Mary Berry Goats Cheese and Shallot Tart With Walnut Pastry
• Mary Berry Sausage Nuggets With Red Pepper Sauce
• Mary Berry Sweet Potato Fries
• Mary Berry Spicy Sausage Rolls