HARISSA ROASTED CARROTS RECIPES

Name: Harissa-and-Maple-Roasted Carrots
Yield: 8 Servings
Ingredients: 2 garlic cloves, finely grated; ¼ cup olive oil; ¼ cup pure maple syrup; 1 tablespoon harissa paste; 2 teaspoons cumin seeds; Kosher salt and freshly ground black pepper; 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved; 1 lemon, thinly sliced, seeds removed

HARISSA-AND-MAPLE-ROASTED CARROTS RECIPE | BON APPÉTIT

Harissa-and-Maple-Roasted Carrots Recipe | Bon Appétit image

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

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely grated
¼ cup olive oil
¼ cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, 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.

HARISSA AND HONEY-ROASTED CARROTS RECIPE - PUREWOW

Harissa and Honey-Roasted Carrots Recipe - PureWow image

Provided by PureWow Editors

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons honey
1 tablespoon harissa paste
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 pounds small carrots, peeled
1 cup plain whole Greek yogurt or labneh
Dukkah, for garnishing

Steps:

1. Preheat the oven to 450?F. 2. In a bowl, mix together the olive oil, honey, harissa and cumin; season with salt and pepper. 3. Remove 2 tablespoons to reserve for garnish and toss the rest with the carrots on a rimmed baking sheet. Roast the carrots until lightly golden and slightly burned on the edges, 18 to 20 minutes. 4. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah.

Nutrition Facts : Calories 219 calories, CarbohydrateContent 25 grams carbohydrate, FatContent 12 grams fat, ProteinContent 5 grams protein, SugarContent 9 grams sugar

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