Harissa is a hot pepper paste and adds a different kind of spice to traditional roasted carrots.
Yield: 4-6 servings as a side
Active Time: 30 minutes Start to Finish: 30 minutes
For this recipe you’ll need:
1 pound carrots, peeled 1 to 2 tablespoons extra virgin olive oil 1/2 teaspoon whole coriander ½ teaspoon whole cumin seed Salt and pepper to taste
For the vinaigrette: 3 tablespoons lemon juice 1/2 to 1 teaspoon toasted cumin seed 2 scallions, sliced 3 tablespoons extra virgin olive oil 2 tablesppons harissa paste Salt and pepper to taste
.Preheat the oven to 425°.
Place the carrots on a sheet tray, and toss them with the olive oil, cumin and coriander. Season with salt and pepper to taste.
Roast the carrots, turning once, until they are caramelized on the outside, and tender on the inside, 20 to 25 minutes.
Cut the carrots on a deep bias, and transfer to a bowl and while still warm toss with lemon juice, cumin, scallions, olive oil, harissa and salt and pepper to taste.
