HARISSA HONEY ROASTED CARROTS

Dear bulk buyers, have you ever bought a bunch of carrots and you cook them every possible way and you still have a bunch left? Me! (raising my hand virtually). After I made Roasted Carrot Soup with Coconut Milk, Provençal Vegetable Soup (Soupe au Pistou), Lamb & Chickpea Curry, Pot Roast, Beef Bourguignon and Roasted Pork Tenderloin and Vegetables, I still have 12 left! The mission is to find just one more way to cook them. I love carrots for many reasons. One, because they last for a long time in your fridge. Two, they are rich in vitamins, minerals, fiber and a good source of antioxidants. Three, they are naturally sweet and so yummy when they are cooked properly.

Here’s my new recipe: Harissa Honey Roasted Carrots. With a few spices, who knew a simple ingredient like carrots could taste so complex? All you need are harissa paste, honey, cumin, salt, pepper and some olive oil. And as important, you can whip them up in 30 minutes. I think the hardest part is probably peeling the carrots. My trick? I got some help from my “sous chef” a.k.a the husband. ha ha

O.K. Let’s talk about harissa. If you haven’t had it, give it a try. It’s hot chili pepper paste. The main ingredients are roasted red peppers, serrano peppers, hot chili peppers, spice herbs (such as garlic paste), coriander seed, saffron, rose or caraway and some vegetable or olive oil for preservation. It is mostly used in North Africa, Morocco, Tunisia and Syria.

Here are a few recipes with harissa for you: Grilled Harissa Chicken, Roasted Chicken with Harissa and Chickpeas, Harissa Shrimp with Eggplant and Basil and Lamb & Chickpea Curry.

Let’s cook some food!

Preheat the oven to 400ºF.

Slice the carrots diagonally in 1 ½-inch-thick slices, they will shrink while cooking so make the slices big. You can also roast them whole if they are small.

Mix all the spices, honey and olive oil in a bowl and taste. I used 1 tablespoon of harissa, use less if you don’t like spicy food or more if you want more heat.

Toss the carrots in the harissa honey sauce.

Transfer to a sheet pan in 1 layer.

Roast in the oven for 20 minutes or until just tender.

That’s it! Garnish with some fresh cilantro leaves (optional). Serve over some rice as a side dish or on its own. Enjoy!

I hope you give these Harissa Honey Roasted Carrots a try, the recipe card and comment box are below.

HARISSA HONEY ROASTED CARROTS

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Mink

Recipe type: Roasted Carrots

Cuisine: American

Serves: 4

Ingredients

• 12 medium carrots
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• 2 tablespoons honey
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• fresh cilantro to garnish (optional)

Instructions

1. Preheat the oven to 400ºF.
2. Slice the carrots diagonally in 1 ½-inch-thick slices, they will shrink while cooking so make the slices big. You can also roast them whole if they are small.
3. Mix all the spices, honey and olive oil in a bowl and taste. I used 1 tablespoon of harissa, use less if you don't like spicy food or more if you want more heat.
4. Toss the carrots in the harissa honey sauce.
5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes or until just tender. Garnish with some fresh cilantro leaves (optional). Serve over some rice as a side dish or on its own. Enjoy!

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