Harissa-and-Maple-Roasted Carrots

Ingredients for Harissa-and-Maple-Roasted Carrots

• 2 garlic cloves, finely grated

• 60ml olive oil

• 60ml pure maple syrup

• 1 tablespoon harissa paste

• 2 teaspoons cumin seeds

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 1.1kg small rainbow carrots, scrubbed, tops trimmed to about 1/2", halved

• 1 lemon, thinly sliced, seeds removed

How to make Harissa-and-Maple-Roasted Carrots

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.