A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Bon AppétitHarissa-and-Maple-Roasted CarrotsOctober 13, 20144.5(27)Photo by Michael Graydon & Nikole HerriottArrowJump To RecipeSave StorySave this storyPrintA colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery17 Portable Sides for a Thanksgiving PotluckThese dishes travel well—and won’t crowd your host in the kitchen.iconGallery91 Vegetable Sides for Your Thanksgiving MenuHere’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day.iconGallery61 Vegetarian Thanksgiving Recipes That Will Make You Forget About TurkeyThe best vegetarian Thanksgiving recipes, including creamy mashed potatoes, green bean casserole, sweet potatoes, and more.iconGallery57 Vegan Thanksgiving Recipes: Mains, Sides, Desserts, and Everything ElseSweet potatoes, green bean casserole, mashed potatoes, pumpkin pie, and so much more—all without any animal products.iconGallery87 of Our Best Hanukkah RecipesWe encourage you to eat enough latkes to become a human potato.iconGallery50 Easy, Make-Ahead Easter RecipesThis prep-in-advance spread will leave you plenty of time to hunt for Easter eggs.iconGalleryOur 101 Favorite Fall SidesServe at your next dinner party, weeknight dinner, or any other autumnal occasion.iconGallery65 Maple Syrup Recipes We LoveOur favorite ways to cook with maple syrup, from cocktails and glazed vegetables to baked goods and—of course—pancakes.iconGalleryHow to Use HarissaThis Tunisian spice paste is so hot right now (and always).