Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

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This colorful and flavorful dish offered a break from the heavier dishes on the Thanksgiving table. The harissa added some unexpected spiciness as well. This recipe was adapted from Bon Appetit.

Yield: Serves 8

  • 2 garlic cloves, finely grated
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • coarse salt and freshly ground black pepper
  • 2½ to 3 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed
  1. Preheat oven to 450° (on convection roast).
  2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
  3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
  4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 25 (convection) to 35 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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

8 responses to “Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

  1. Looks really delicious and healthy Josette! Thanks for sharing 🙂

  2. We love carrots and these would make a wonderful side dish!

  3. This does sound de-lish. Love my carrots !

  4. Wow – what a great mix of flavours!

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