Moroccan Spiced Carrots with Feta and Mint

Morrocan Spiced Carrots with Feta and Mint | Rosemarried

You know what? Life is good. Life is really good.

As much as I’d like to complain, I really can’t. My cup runneth over. My freelance career is going splendidly. My husband is the best. I have an incredible network of family and friends to lean on. I have the cutest pets on the planet. Oh, and I live in a city full of talented people (and delicious food).

In addition, I recently started a job as the Marketing Director for the Beaverton Farmer’s Market. The job is a part-time and super flexible, which is a perfect compliment to my freelance schedule. It is a huge and thriving market, brimming with artisans, farmers, bakers, and makers of every sort. I love it!

Even though I’ve only been with the market for a couple of months, I can already feel a difference in my cooking and eating habits. Each week, I come home with an incredible array of baked goods, fruits, veggies, snacks, sauces, and more. I can’t help but be inspired by the things I find at the market.

During my first week at the market, I stopped by the DeNoble Farms booth and purchased a couple of rainbow carrots. I’ve eaten a lot local and organic carrots in my day, but there was something particularly special about these carrots. They are vibrant, flavorful, crisp, and sweet. They are light years beyond any carrot you’ll find in a grocery store.

For the most part, I’ve been eating these carrots raw and unadorned, which is totally delicious. However, you really can’t go wrong with these carrots. A few nights ago a made a big roast chicken dinner, and decided to make a side of spicy roasted carrots. I made up this recipe on the spot, and I feel that it’s a winner. The sweetness of the carrots pairs so nicely with the spice and smokiness of the harissa, paprika, and cumin. The addition of salty feta and fragrant mint just add to the depth and flavor of the dish.

All of that to say, I love these carrots and I love this dish. Really, I love my life. I got no complaints and I’m gonna leave it at that.

Moroccan Spiced Carrots with Feat + Mint | Rosemarried

Moroccan Spiced Carrots with Feta and Mint


  • 2 small bunches organic carrots (15-20 small carrots)
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1/4 cup olive oil
  • 1 tablespoon harissa
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • salt & pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
  3. In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
  4. Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.

9 Responses

  1. This is such nice and happy news! It’s good to be happy, there should be no shame in no complaining! Happy it is all working for you, that is awesome. I need to go out to that market, I have never been. And the carrots, just beautiful.

    • lindsay says:

      Thanks so much for the kind words, Fabi! And you should totally come out and visit the Beaverton market, it’s a wonderful place. (And I’d love to see ya!)

  2. Linnea says:

    So happy that things are good and feel just right! Those carrots look just like the ones I grew in my garden late last summer. I’ve never cooked with harissa before and am pretty sure that’s it’s time to get on it. Thanks for the recipe :)

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  4. Nina says:

    will make this tonight. Is the dish from Polish Pottery?

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