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Harissa-and-Maple-Roasted Carrots

Name: Harissa-and-Maple-Roasted Carrots
Cuisine: moroccan
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

Recipes sourced from Epicurious.com.

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