These were the star of tonight’s dinner.
The combination of sweet and spicy (but not too spicy),
just the perfect amount of zing.
MAPLE HARISSA ROASTED CARROTS
2 cloves garlic, grated
1/4 cup olive oil
1/4 cup maple syrup
2 tsp cumin seeds
1 tbsp harissa (I used a bit more – love the zing)
sea salt and freshly ground pepper
2 lb carrots (I used rainbow carrots for the colour variety)
1/2 lemon, thinly sliced, seeds removed
Whisk together the first 5 ingredients in a small bowl
Trim carrots if necessary.
Massage dressing over carrots and lemon slices making sure to coat well.
Place in roasting pan and season with salt and pepper
(or if using a barbecue, wrap in foil) .
In oven, roast at 400 ° for 30 – 40 minutes
or on barbecue for same amount of time turning about half way through.
I basted with a bit of the dressing at the half way mark
By the time the lemon slices are caramelized the carrots should be done.
I cannot wait to try these on the back-of-the-boat barbecue!
inspiration from Bon Appétit