This recipe is perfect for a vegetarian night, with the heat and flavor of harrissa with seasonal carrots. Harrisa is basically a chili paste which varies by region in North Africa and the Middle East. It is a blend of hot chili peppers, garlic, olive oil tomatoes and spices such as cumin, coriander, caraway.
2 tsp cumin seeds
2 tsp honey
2 tbsp harissa ( I bought mine at Wegmans)
2 tbsp melted butter
1 tbsp olive oil
2 bunches of carrots, cut in half longitudinally.
2 tsp lemon juice
- Preheat the oven to 450F.
- In a large bowl, mix together the cumin, honey, harissa, butter, oil and 1 tsp of salt. Add the carrots, mix well, then spread out on a large parchment-lined baking tray. Make sure to avoid overcrowding.
- Roast for 15 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.
- Add the lemon juice, cilantro and/or pomegranate seeds if desired.