Harissa-glazed carrots .
Roasted root vegetables are one of my favourite side dishes ever. These harissa-glazed carrots were a big hit back at Thanksgiving this year. I will most likely make a variation of this recipe for a Christmas-dinner side dish!
If you are unfamiliar with harissa, a basic intro is that it is a North African chili pepper paste or powder that is, smoky, slightly spicy, and super delicious. Now it’s not *super* spicy, but it does have a bit of heat to it, so start with a little bit first. .
Harissa goes great in soups, on chicken, and balances nicely with sweeter vegetables like carrots and sweet potatoes. It’s available in most grocery stores and usually comes in a small tube, or as a powder. .
2 tsp garlic, minced
2 ½ tsp cumin seed
¼ tsp ginger, ground
1 Tbsp harissa paste
4 Tbsp maple syrup
3 Tbsp olive oil
pinch black pepper
1 lemon, sliced into thin rounds
2 ½ pounds carrots, mixed variety, left whole if thin or cut into pieces
Preheat oven to 450°F. Set a baking sheet aside.
In a large bowl, combine the minced garlic, cumin seed, ground ginger, harissa paste, maple syrup, olive oil, salt, and pepper; whisk together until smooth.
Add the carrots and lemon slices to the bowl and toss gently until coated in the marinade. Spread carrots out evenly over the baking sheet (lemons too). Roast until carrots are nicely caramelized, about 30 minutes. .
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