Harissa Glazed Carrots by Chef Tyler
5
Points®
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(es)
Black pepper
1 pinch(es)
Lemon
1 wedge(s), sliced into thin rounds
Carrots
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.
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