​Recipe: Harissa-and-Maple-Roasted Carrots

Michael Graydon + Nikole Herriott/Bon Appetit

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Recipe courtesy of Bon Appetit magazine.

Harissa-and-Maple-Roasted Carrots
Serves: 8

2 garlic cloves, finely grated
¼ cup olive oil
¼ cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½", halved
1 lemon, thinly sliced, seeds removed

Bon Appetit

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35-40 minutes.

Do Ahead:

Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

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