Harissa Glazed Carrots by Chef Tyler
1 item(s), sliced into thin rounds
2½ pound(s), mixed variety, left whole if thin or cut into pieces
- Preheat oven to 450°F. Set a baking sheet aside.
- 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.
- 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).
- Roast until carrots are nicely caramelized, about 30 minutes.