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Harissa and Maple Glazed Carrots

By The GreenPan Kitchen Team

Spicy and sweet, all cooked to perfection in one pan on the stovetop, these glazed carrots are one of our favorite side dishes during the holidays!  

Harissa and Maple Glazed Carrots

Yields: 4 servings

Time: 10 minutes prep, 40 minutes cooking 



  • 2 teaspoon cumin seeds  
  • 2 1/2 pounds rainbow carrots, peeled if desired, green tops trimmed to about 1⁄2” 
  • 5 tablespoons extra virgin olive oil, divided  
  • 1/4 cup maple syrup  
  • 1 tablespoon harissa paste 
  • 2 garlic cloves, finely grated  
  • 1 teaspoon kosher salt  
  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 cup of water, more as needed 
  • 1 small lemon, thinly sliced, seeds removed 



  1. Place a GreenPan Reserve 12” Frypan on the stovetop over low to medium heat. Add the cumin seeds to the pan and toast until lightly fragrant, then immediately remove them to a small mixing bowl.  


  1. Return the pan to the stovetop, still over low to medium heat, and pour in 1 tablespoon of the olive oil. Arrange the carrots in the pan in one even layer. (If your carrots are a bit larger, work in batches to ensure you get a good sear on all the carrots). Cook the carrots until lightly golden brown on one side, 3 to 4 minutes. Flip and repeat on the other side.  


  1. While the carrots are searing, add the remaining olive oil to the bowl with the cumin seeds along with the maple syrup, harissa paste, garlic, salt, pepper, and water. Whisk until evenly combined.


  1. Pour the sauce mixture over the seared carrots, adding a bit more water if needed to ensure the sauce goes at least ¾ of the way up the sides of the carrots. Carefully tuck the lemon slices in between the carrots. Adjust the heat if needed, still over low to medium, to bring the sauce to a light simmer.  Cook until the liquid has reduced enough to only go halfway up the sides of the carrots. 


  1. Cover and cook for about 10 minutes, adjusting the heat as needed to maintain a very light simmer.  Uncover, rotate the carrots for even cooking, and add a bit more water if needed to ensure the sauce isn’t reducing too quickly – at this point you still want the sauce to be about halfway up the sides. 


  1. Cover again and cook for about 10 minutes more, depending on the size of your carrots, or until they are just cooked through and can be pierced easily with the tip of a knife. 


  1. Uncover the carrots and continue lightly simmering the sauce, just until it has reduced enough to nicely glaze the carrots - almost a syrup consistency. Remove the pan from the heat. Taste and adjust as desired, then serve the carrots warm immediately.  



While we love the heat brought to the dish from the harissa paste, for a milder but still delicious version, try swapping it out for 2 teaspoons of smoked Spanish paprika!  


For an extra fancy presentation, the flavors of this dish pair well with freshly chopped parsley and mint, garnished on top just before serving!

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