HARISSA-AND-MAPLE-ROASTED CARROTS

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Harissa-and-Maple-Roasted Carrots image

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Categories     Side     Thanksgiving     Kid-Friendly     Carrot     Fall     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 9

2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt, freshly ground pepper
1 freshly ground pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2", halved
1 lemon, thinly sliced, seeds removed

Steps:

  • Preheat oven to 450°. 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, 35-40 minutes.
  • Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

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