Sunday was the unveiling of my mother’s gravestone and since family was in for the ceremony, we decided to host a pre-thanksgiving dinner. I took advantage of the opportunity to make some things that were not my traditional thanksgiving fare. I found this recipe for carrots that sounded incredibly easy and were also attractive. While I won’t be making them this thanksgiving, you easily could.
Harissa and Maple Roasted Carrots from Bon Appetit, November 2014 by Alison Roman
Yield: 8 to 10 servings
2 garlic cloves, minced
1/4 cup EVOO
1/4 cup pure maple syrup
1 Tablespoon red harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly cracked black pepper, to taste
2.5 pounds, rainbow carrots, peeled, trimmed, cut in half and split
1 lemon, thinly sliced and seeded
- Preheat oven to 450 degrees F.
- Whisk garlic, EVOO, maple syrup,harissa , cumin seed, slat and pepper together. Pour over the carrots and sliced lemon and mix through.
- Place in a roasting pan and roast for 40 to 45 minutes r until the carrots are tender and the lemons are caramelized.
Note: This can be prepared up to 6 hours ahead. Allow to cool, cover and keep at room temperature. Just before you are ready to serve, warm the carrots in a 225 degree F oven until warmed through.