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 information
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
Step 2
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.
Step 3
DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
Nutrition Per Serving
Calories (kcal) 147 Fat (g) 10 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 5 Total Sugars (g) 13 Protein (g) 1.5 Sodium (mg) 200