Active time: 10 min.Total time:40 min.
Yield: Serves 4 (serving size: about 4 carrot halves)
Looking for a side that’ll stand out this Thanksgiving? Look no further than these charred, super tender carrots cooked in a spiced harissa oil. Smoky sweet carrots are balanced by brightness from the lemon zest, and the harissa paste mixture helps the carrots achieve a nice spice crust and char in the oven. Reserve some of that oil and drizzle it on at the end for a burst of flavor.
- 3 tablespoons olive oil
- 1 1/2 tablespoons mild harissa
- 2 teaspoons lemon zest, plus 1 1/2 Tbsp. fresh juice (from 1 lemon), divided
- 2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 pound medium carrots, peeled and halved lengthwise
- Flaky sea salt
How to Make It
Preheat oven to 425°F. Stir together oil, harissa, lemon juice, cumin, kosher salt, paprika, and pepper in a small bowl. Reserve 2 tablespoons oil mixture in a separate small bowl for serving. Arrange carrots on a large rimmed baking sheet. Pour remaining oil mixture over carrots, tossing to coat.
Bake in preheated oven until carrots are tender and starting to char, about 30 minutes, flipping halfway through bake time. Transfer to a serving platter. Drizzle with reserved 2 tablespoons oil mixture. Sprinkle with lemon zest, and garnish with flaky sea salt.
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