Harissa and maple-roasted carrots
Sally Kendall shared this recipe for harissa and maple-roasted carrots from Bon Appetit. Perfect for Thanksgiving.
8 Servings
Ingredients
2 garlic cloves, fi nely grated
¼ cup olive oil
¼ cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly
ground black pepper
2½ pounds small rainbow, carrots, scrubbed, tops trimmed to about ½”, halved 1 lemon, thinly sliced, seeds removed
Preparation
1. Step 1 Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper. Step 2 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– 40 minutes. Step 3 DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
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