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Epicurious

Harissa-and-Maple-Roasted Carrots

4.5

(27)

Image may contain Dish Food Meal and Plant
Photo by Michael Graydon & Nikole Herriott

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

Recipe information

  • Yield

    8 Servings

Ingredients

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

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.

TagsHarissaCarrotRoot VegetableVegetableLemonCitrusFruitSideDinnerGluten FreeNut FreeVeganVegetarianDairy FreeMake AheadEasyRoastThanksgivingChristmasPassoverFallWinterBon Appétit

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