Harissa & Brown Sugar Roasted Baby Carrots

Roasted Carrots.jpg

Roasted baby carrots make the perfect side dish, and this recipe is quick and easy enough for a weeknight dinner or special enough for a holiday.  I developed this recipe for Harissa & Brown Sugar Roasted Baby Carrots for the upcoming Easter Holiday.  They go perfectly with the Za’atar Rack of Lamb with Pistachio Mint Gremolata; the flavors are amazing together!

If you haven’t cooked with Harissa before, it’s great on meat or vegetables.  It’s a blend of chiles, smoked paprika, cumin, coriander, fennel, caraway, garlic, black pepper, cinnamon, mint, ginger and parsley.  The smoky, spicy flavor works perfectly with a touch of brown sugar, which also works to caramelize the carrots while they’re roasting.  If you haven’t tasted it before, this recipe for Harissa & Brown Sugar Roasted Baby Carrots is a must try!


Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Course

Side

Cuisine

Middle Eastern

Servings

6 servings



Ingredients

  • 12 baby carrots, cleaned and sliced

  • 3 Tbsp. Extra Virgin Olive Oil

  • 1 Tbsp. brown sugar

  • ½ Tbsp. harissa

  • Kosher Salt

  • Black pepper

  • 1 Tbsp. fresh parsley, chopped


Instructions

1.  Preheat oven to 425F.

2.  Clean carrots and leave whole, or slice through vertically.

3.  In a bowl, combine brown sugar, harissa, kosher salt and black pepper. Toss carrots in a bowl with EVOO and spice mixture.

4.    Lay carrots in a single layer on a baking sheet and roast for about 15 mins. on top rack until golden brown, flip and cook for another 5 minutes.

5.  Remove and serve with fresh chopped parsley.


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Spring Salad with Strawberries, Fried Goat Cheese & Strawberry Vinaigrette

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Za’atar Rack of Lamb with Pistachio Mint Gremolata