Harissa-Roasted Carrots with Lemon Garlic Herb Gremolata by Daphne Oz
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
These roasted carrots get a little extra love from harissa paste, which makes them smoky and a little bit spicy, depending on the harissa you choose. If you can’t find harissa, substitute a blend of 1 teaspoon ground cumin, ½ teaspoon coriander, ½ teaspoon garlic powder, and a pinch of crushed chile flakes.
Ingredients
Extra virgin olive oil
4 Tbsp, divided
Harissa paste
1½ Tbsp, or more or less, depending on how strong and spicy the harissa is
Table salt
1 tsp, divided
Black pepper
2 pinch(es), or to taste
Carrots
12 medium, peeled, stems trimmed
Fresh parsley
¼ cup(s), chopped
Fresh mint leaves
2 Tbsp, chopped
Lemon
½ item(s), large, zested and juiced (more juice if you like it tangier!)
Garlic clove
1 clove(s), minced or grated
Shelled hazelnuts (unsalted, dry-roasted or raw, no sugar added)
⅛ cup(s), toasted, chopped
Instructions
1
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2
To make the spiced carrots, in a large bowl, whisk together 2 tablespoon oil, the harissa, ½ tsp salt, and pepper to taste. Add the carrots and toss to combine and coat. Spread them on the baking sheet. Scrape out any spice mixture that sticks to the bottom of the bowl and drizzle it over the carrots.
3
Roast the carrots for 20 minutes, then shake the pan to redistribute the carrots. Reduce the heat to 375°F and roast 20 to 25 minutes longer, until the carrots are browned and tender.
4
Meanwhile, start the gremolata. In a small bowl, stir together the remaining 2 tbsp oil, parsley, mint, lemon zest and juice, garlic, ½ tsp remaining salt, and pepper to taste.
5
Serve the carrots on a platter drizzled with the gremolata and topped with the toasted hazelnuts (optional).
6
Serving size: 3 carrots
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