Roasted Harrissa-Maple Carrot Purée

Roasted Harrissa-Maple Carrot Purée

Mix things up a bit at Thanksgiving with these sweet, smoky, and slightly spicy puréed carrots. Or, eat them any time as a flavorful side to your favorite pork, chicken or steak dish.


Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 25


8 carrots

Olive oil

Salt and pepper to taste

1 1/2 tablespoons Mascarpone cheese

Maple syrup, to taste

2 teaspoons Harissa

Extra virgin olive oil

Flaky sea salt and fresh cracked pepper for serving


Prep Ingredients: Preheat oven to 350ºF. Scrub the carrots and trim the tops.

Add a slick of olive oil to an oven-proof skillet and add the carrots, using tongs to lightly coat the carrots in oil. Season lightly with salt and pepper. Roast until very tender, about 20 minutes.

Once tender, carefully add the carrots to a food processor along with the Mascarpone cheese, maple syrup, a drizzle of extra virgin olive oil, and the Harissa. Pulse until very smooth, scraping down the sides and pulsing again as needed.

Transfer the purée to a serving bowl and sprinkle with a touch of flaky sea salt, a crack of pepper, and just a tiny drizzle of maple syrup (for good measure, y'know?). Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!