A colorful and spicy (but not fiery!) side that provides a nice contrast to many of the heavy, rich dishes on your table.
Harissa-and-Maple Roasted Carrots
- 2 garlic cloves, finely grated
- ¼ cup olive oil
- ¼ cup pure maple syrup
- 1 Tbsp. harissa paste
- 2 tsp. cumin seeds
- Kosher salt and freshly ground black pepper
- 2½ lbs. small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
- 1 lemon, thinly sliced, seeds removed
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.
Recipe Credit: Bon Appétit