Harissa Honey Roasted Carrots Recipes

ROASTED CARROTS WITH HARISSA AND HONEY

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine the oil, harissa paste, and honey.
• Toss in carrots to coat.
• Lay carrots flat in a single layer in a rimmed baking dish, and pour the remaining harissa mixture over them.
• Roast carrots for about 20-25 minutes, turning once, until browned and slightly tender.
• Remove from oven and season with salt. Enjoy!

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!

ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA

Steps:

• Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
• Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
• Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.