Name: Harissa-and-Maple-Roasted Carrots
Yield: 8 Servings
Ingredients: 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

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Michael Graydon + Nikole Herriott

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

Rather skip the heat? Go for these saucy maple-glazed carrots instead.

Recipe notes