These sweet and spicy carrots are an easy side for roasted chicken or pork. Different brands of harissa have different levels of spice, so taste yours before adding the full tablespoon here and adjust accordingly.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Peel 1 1/2 pounds carrots; halve crosswise and quarter lengthwise. Toss with 2 tablespoons each olive oil and honey, 1 tablespoon harissa, 2 teaspoons fennel seeds, 1 1/2 teaspoons kosher salt and 1 teaspoon lemon zest. Spread on a baking sheet and roast at 400˚ F, tossing halfway through, until tender, 20 to 22 minutes. Sprinkle with the juice of 1/2 lemon, 2 tablespoons chopped parsley and 1/2 teaspoon sumac; toss.
Reviews
I made this and followed the recipe exactly. It was fantastic, though a touch sweeter than I liked. That said, cutting the honey in half would probably be my only suggested change. Besides that, the spice was fantastic. I would also suggest that you toast the fennel seeds, that might be nice. Also, I may not have followed instructions on this point, I did grind the fennel and mixed it in. That point wasn’t totally clear in the instructions.
But all things considered, this dish was wonderfully spicey, and we had it with salmon, which was made with a home made pesto. Tons of flavor in both dishes, so I made some rather bland broccoli and red peppers roasted on the grill, very plain, just to balance the massive flavor in the other two elements of the dinner. Loved it!