Spice-Crusted Carrots

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.

Ingredients

  • 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

Step 1

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.

Step 2

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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