Harissa-and-Maple-Roasted Carrots

Name: Harissa-and-Maple-Roasted Carrots
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

Epicurious8 ServingsSource

harissa carrot lemon side dinner gluten free nut free vegan vegetarian dairy free make ahead easy roast thanksgiving christmas passover fall winter bon appétit

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

Method

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.