The Dish | Harissa Maple Roasted Carrots

Warm spices, sweetness and beautiful colors combine to mean these aren’t your ordinary carrots! This is a great do-ahead side dish or pot luck side to accompany a Spring dinner.

  • 3 garlic cloves, finely grated
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 Tbls. Harissa paste (or Harissa mild red pepper sauce)
  • 2 tsp. cumin seeds
  • Kosher salt and freshly ground pepper
  • 2 ½ lbs small rainbow carrots scrubbed halved lengthwise, tops trimmed (Trader Joes has a great small already scrubbed small rainbow carrots )
  • 2 lemons thinly sliced and seeds removed
  • 3-4 mandarins or small oranges, thinly sliced seeds removed
  • Preheat oven to 450.
  • Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl and season sauce with salt and pepper
  • Toss carrots and sliced citrus with the garlic mixture in a large roasting pan to coat.
  • Season with salt and pepper. Roast, tossing occasionally until carrots are tender and citrus is caramelized, about 35 minutes or so.
  • DO AHEAD: Carrots and citrus can be roasted 6 hours ahead. Let cool, cover and chill. Bring to room temperature or reheat slightly before serving.
  • Serves 8

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