HARISSA CARROTS AND RANCH

Harissa Carrots and Ranch image

Provided by Molly Yeh

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

2 pounds medium rainbow carrots, halved lengthwise
1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
1/4 cup maple syrup
2 tablespoons harissa paste
2 teaspoons ground cumin
2 cloves garlic, grated with a fine zester
Zest of 1 lemon
Freshly ground black pepper
1/4 cup ranch dressing
1/4 cup roasted and salted pistachios, coarsely chopped
Flaky salt, for sprinkling

Steps:

Preheat a grill or grill pan over medium heat. (See Cook's Note.)
Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!