Harissa and Maple Roasted Carrots

Harissa is the top spice mixture of Morocco

Yield:
4 servings
Category:
Vegetables
Cuisine:
Moroccan

INGREDIENTS:

  • 1 1/2 tablespoons harissa
  • 1 1/2 tablespoons grapeseed oil
  • 23 tablespoons maple syrup
  • 2 garlic cloves, crushed
  • 1 tsp. ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 tsp. black pepper
  • 300 to 400 g carrots. Tops, trimmed, peeled and halved if thick.
  • 1/3 cup unsalted pistachios, coarsely ground
  • 60. g sheep's milk feta, crumbled
  • 1 tbsp chopped chives

DIRECTIONS:

  1. Preheat oven to 425°F.
  2. Stir together harissa, olive oil, maple syrup, garlic, cumin, pepper, and salt together in a large bowl. Add carrots; toss until well coated.
  3. Spread carrots in an even layer in a roasting pan. Cover with aluminum foil. Roast until tender, about 20 - 25 minutes. Remove foil, and cook until caramelized, 5 to 10 more minutes. Transfer to a platter. Sprinkle with pistachios, chives and feta; serve immediately.

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