Recipe: Harissa-and-Maple-Roasted Carrots
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Recipe courtesy of Bon Appetit magazine.
Harissa-and-Maple-Roasted Carrots
Serves: 8
Ingredients:
2 garlic cloves, finely grated
¼ cup olive oil
¼ cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½", halved
1 lemon, thinly sliced, seeds removed
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
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.
Do Ahead:
Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
For more info:
- Thanksgiving 2014: Bon Appetit's complete holiday food guide
- How to Fix the 3 Biggest Thanksgiving Fails (from Bon Appetit Magazine)
- The Bon Appetit Thanksgiving App
- More recipes from Bon Appetit
- Follow Bon Appetit on Twitter (@BonAppetit) and Facebook