November 30, 2014
Roasted Rainbow Carrots With Harissa
Harissa is a Moroccan chili paste sold in a tube and can be found at select supermarkets and Middle Eastern food stores.
Yield: Serves 6 to 8
- Trim carrot greens leaving 1″. Scrub carrots and cut thicker ones in half lengthwise.
- Preheat oven to 400°F. Place carrots on large rimmed baking sheet. Toss with 3 tbsp oil, cumin, salt and pepper. Roast on bottom shelf, turning occasionally, until tender and lightly browned, 20 to 25 minutes.
- While carrots are roasting, whisk harissa, lemon juice and remaining 2 tbsp oil in small bowl until emulsified.
- Arrange carrots on serving platter. Drizzle with harissa dressing. Sprinkle with cilantro.