Harissa-and-Maple-Roasted Carrots
Sweet and spicy roasted rainbow carrots glazed with a flavorful combination of maple syrup, harissa paste, and aromatic cumin seeds. These colorful carrots are finished with caramelized lemon for a perfect side dish.
6 servings
45 min
Ingredients
- •2 cloves garlic cloves
- •¼ cup olive oil
- •¼ cup pure maple syrup
- •1 tablespoon harissa paste
- •2 teaspoons cumin seeds
- •to taste Kosher salt
- •1 to taste freshly ground pepper
- •2½ pounds rainbow carrots
- •1 whole lemon
- •thinly sliced
- •seeds removed
Cooking Instructions
- 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.
5 min
- 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.
40 min
- 3.
Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
