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Harissa and Maple Roasted Carrots

Serves: Makes 8 servings

Ingredients:

  • 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


Procedures:

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.

Bon Appeitit

 
 
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