Harissa and Maple Roasted Carrots
By Bon Appeitit
Harissa and Maple Roasted Carrots
By Bon Appeitit
Yield/Serves:
Makes 8 servings
- 2 garlic cloves, finely grated
- ¼ cup olive oil
- ¼ cup pure maple syrup
- 1 tbsp. harissa paste
- 2 tsp. cumin seeds
- Kosher salt, freshly ground black pepper
- 2½ lbs. small rainbow carrots, scrubbed, tops trimmed to about halved
- 1 lemon, thinly sliced, seeds removed
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Preheat oven to 450°F. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35 to 40 minutes.
DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
Preheat oven to 450°F. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35 to 40 minutes.
DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.