Sweet & Spicy; these Carrots make a Great Side Dish!

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A small tweak to roasted carrots can open up a whole new world of flavor. If you are used to making balsamic roasted carrots, (and love them!) take a look at this recipe for Harissa and Maple Roasted Carrots from Bon Appetit. It will make a heavenly side dish for your meal. Even the roasted lemons are edible and utterly scrumptious! 

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One of the keys to roasting vegetables is to make sure that all of the pieces are approximately the same size. That way they all get done at the same time. If you are using baby carrots, no need to slice them, just trim the end and lay them out. If your carrots are a bit larger, then slice them lengthwise and possibly crosswise once or twice to create like sized pieces.

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Slice your lemons rather thin and remove the seeds as they can add bitterness to the dish. The beautifully glazed and roasted lemons take on an incredible taste and are a great garnish. They are also quite delicious!

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HARISSA AND MAPLE ROASTED CARROTS

Serves 8

Ingredients

  • 2 garlic cloves, crushed
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground black pepper
  •  pounds carrots, scrubbed, tops trimmed to about ½”, halved if necessary
  • 1 lemon, thinly sliced, seeds removed

Directions

  1. Preheat oven to 450°. Top a sided baking sheet with parchment paper. 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 on your prepared baking sheet to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

Note

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

(Printable recipe can be found in my recipe index under Side Dishes)

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