Harissa And Maple Roasted Carrots Recipes

MAPLE-ROASTED CARROTS WITH HARISSA YOGURT

Steps:

• Preheat oven to 400F.
• Wash and dry carrots well, removing green tops if necessary. Spread carrots on a large baking sheet, and toss in olive oil, maple syrup, and salt until well-coated.
• Place baking sheet in the oven for about 25-30 minutes, tossing once halfway through. Carrots are done when they are slightly browned and tender.
• While the carrots cook, chop the parsley and pistachios. Zest the lemon and set aside.
• Next, prepare the harissa yogurt by combining all sauce ingredients in a small bowl, mixing well.
• Spread harissa yogurt sauce on a serving dish and top with roasted carrots. Sprinkle chopped parsley, pistachios, and lemon zest overtop. Add salt if desired. Enjoy immediately!

MAPLE HARISSA ROASTED CARROTS RECIPE

Steps:

• Wash and cut carrots: First, wash and peel carrots, trim off the stem, and slice diagonally.
• Prepare the sweet harissa sauce: In a small mixing bowl, add harissa, maple syrup, and a water. Whisk well to combine and set aside.
• Roast carrots until brown: Heat a large cast iron skillet over medium-high heat and add oil. Add carrot slices to the skillet and cook until they begin to soften and become brown, about 7-10 minutes. Toss carrots with a spatula every few minutes to brown them on all sides.
• Add harissa sauce: When the carrots are browned on all sides, pour the sweet and spicy harissa sauce into the pan and toss to coat the carrots completely. Cook 1-2 minutes more, or until the sauce has thickened.
• To finish: Remove carrots to a plate and top with a sprinkle of flaked sea salt and fresh herbs or cumin seeds (optional). Then enjoy!
• Wash and cut carrots: First, wash and peel carrots, trim off the stem, and slice diagonally.
• Prepare the sweet harissa sauce: In a small mixing bowl, add harissa, maple syrup, and a water. Whisk well to combine and set aside.
• Roast carrots until brown: roast the carrots in the oven on a sheet pan at 400 degrees F for about 15-20 minutes, tossing to brown on all sides.
• Add harissa sauce: Remove the pan from the oven and pour the sauce on the carrots, tossing to coat the carrots completely. Put the sheet pan back in the oven and cook 1-2 minutes more, or until the sauce has thickened.
• To finish: Remove carrots to a plate and top with a sprinkle of flaked sea salt and fresh herbs or cumin seeds (optional). Then enjoy!

HARISSA-AND-MAPLE-ROASTED CARROTS

Steps:

• 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.

HARISSA CARROTS AND RANCH

Steps:

• Preheat a grill or grill pan over medium heat. (See Cook's Note.)
• Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
• Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!