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Photo of Harissa Glazed Carrots by Chef Tyler by WW

Harissa Glazed Carrots by Chef Tyler

5
PersonalPoints™ per serving
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
6
Difficulty
Easy
Harissa goes great in soups, on chicken, and balances nicely with sweeter vegetables like carrots and sweet potatoes. It’s available in most grocery stores and usually comes in a small tube, or as a powder.

Ingredients

Minced garlic

2 tsp(s)

Cumin seeds

2½ tsp(s)

Ground ginger

¼ tsp(s)

Harissa paste

1 tbsp(s)

Maple syrup

4 tbsp(s)

Olive oil

3 tbsp(s)

Table salt

1 pinch

Black pepper

1 pinch

Lemon(s)

1 item(s), sliced into thin rounds

Uncooked carrot(s)

2½ pound(s), mixed variety, left whole if thin or cut into pieces

Instructions

  1. Preheat oven to 450°F. Set a baking sheet aside.
  2. In a large bowl, combine the minced garlic, cumin seed, ground ginger, harissa paste, maple syrup, olive oil, salt, and pepper; whisk together until smooth.
  3. Add the carrots and lemon slices to the bowl and toss gently until coated in the marinade. Spread carrots out evenly over the baking sheet (lemons too).
  4. Roast until carrots are nicely caramelized, about 30 minutes.

Notes

Serving size: 1 cup

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