Harissa-and-Maple Roasted Carrots

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IngredientsHarissa-and-Maple Roasted Carrots

  • 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
  • 2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2 inch, halved
  • 1 lemon, thinly sliced, seeds removed

Directions

  1. Preheat oven to 450°F.
  2. Whisk garlic, oil, Maple syrup, and harissa paste and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
  3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat completely; season with salt and pepper.
  4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35 to 40 minutes.

 

Tips: carrots can be roast several hours ahead of time. Let cool; cover and refrigerate. When ready to use bring to room temperature or receipt slightly before serving.

 

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