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Maple and Harissa Roasted Carrots

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Total Time: 55 minutes
Servings: 8

Ingredients

  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 tablespoon Harissa (you can find this in the International section of your grocery store)
  • 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
  • Fresh Italian-leaf parsley, for garnish

Instructions

  • Preheat oven to 450°.
  • Whisk garlic, oil, maple syrup, Harissa, and cumin seeds in a large bowl; season with salt and pepper.
  • Add carrots and lemon to the bowl and toss to coat them with the maple syrup/Harissa mixture. Spread carrots in a single layer on a large roasting pan: season with salt and pepper.
  • Roast, tossing occasionally, until carrots are fork tender and lemons are caramelized, about 35–40 minutes.
  • Before serving, sprinkle carrots with finely chopped fresh parsley. Serve the carrots straight from the oven, or room temperature.