I love roasted vegetables, especially the less often consumed roots, such as parsnips, turnips, rutabagas, and other tubers. For this dish, I paired the sweetness of carrots with the bitterness of parsnips. If you cook much, you know that roasting most things, especially root vegetables imparts a nuttiness that becomes more savory and intense with increased roasting i.e. burned to a crisp. The degree of doneness is a personal preference, and I like to experiment from a slight char to a well-done veg. The honey helps offset any extra doneness in this dish, and the harissa adds a middle eastern heat and flavor kick. Feel free to experiment with a range of cooking times and doneness. Enjoy!
10-12 Carrots – Orange, Purple, Yellow – sliced in half or quarters lengthwise.
Web Clip
<iframe title=”Google Tag Manager” src=”https://www.googletagmanager.com/ns.html?id=GTM-TLPN5X9″ height=”0″ width=”0″ style=”display:none;visibility:hidden”></iframe>Skip to main contentrecipesNovember 2014 Issue
Harissa-and-Maple-Roasted Carrots
By Alison Roman
Photography by Michael Graydon Nikole HerriottOctober 15, 2014
3.8
(157)Read Reviews
Michael Graydon + Nikole Herriott
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Ingredients
8 Servings
2garlic cloves, finely grated
¼cup olive oil
¼cup pure maple syrup
1tablespoon harissa paste
2teaspoons cumin seedsKosher salt and freshly ground black pepper
2½pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
1lemon, thinly sliced, seeds removed
Preparation
Step 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.
Step 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.
As always thanks for CookCookEatEating with The Had 🩵