Thanksgiving: Harissa and Maple Roasted Carrots

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A colorful and spicy side that breaks up all the heavy, rich dishes on the table

from: Bon Appetit 2014 Thanksgiving Issue
serves: 8

2 garlic cloves, finely grated or chopped
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste (I used a nice, rounded tablespoon)
2 teaspoons cumin seeds

kosher salt, freshly ground pepper
1 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2″, larger ones halved
1 lemon, thinly sliced, seeds removed

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Preheat oven to 450. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season mixture with salt and pepper.

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Toss carrots and lemon with garlic mixture in a large roasting pan or rimmed baking sheet to coat; season with a little salt and pepper.

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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

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